|
|
Foodgeek: |
|
Rating: |
   |
Servings: |
20 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
4 lb. extra lean ground chuck
1 tbsp. oregano
2 lb. extra lean ground pork
2 tbsp. paprika
1 lb. extra lean chuck, cut in 1/4-inch cubes
2 tbsp. MSG
2 lg. onions, finely chopped
9 tbsp. light chili powder
10 cloves garlic, finely chopped
4 tbsp. cumin
1/2 cup oil or kidney suet
4 tbsp. beef bouillon
1 tsp. mole, powdered *
24 oz. Old Milwaukee Beer
1 tbsp. sugar
2 cups water
1 tsp. coriander seed
8 oz. tomato sauce
1 tsp. Louisiana Red Hot Sauce
1 tbsp. masa harina flour
Salt to taste
2 cups water
|
Directions:
|
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1-1/2 lb. batches with Wesson Oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
|
|
|
* Also called mole poblano
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
