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Email to Master Chef Don F. Easley Jr.      

    "Los Venganza Del Almo" Chili

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Yield: 4 Servings

    Recipe Link:

    List of Ingredients

    1 T oregano
    2 T paprika
    2 T msg (monosodium glutamate)
    11 T gebhardt's chili powder
    4 T cumin
    4 T beef bouillon
    1 (instant,crushed)
    36 oz old milwaukee beer
    2 lb pork,cubed (thick
    1 butterfly pork chops)
    2 lb chuck beef,cut into cubes
    6 lb rump,Ground
    4 large onions
    1 finely,Chopped
    10 cloves garlic
    1 finely,Chopped
    1/2 c wesson oil (or kidney suet)
    1 t mole (powdered)
    1 also called mole poblano
    1 T sugar
    2 t coriander seed (from chinese
    1 parsley,(cilantro)
    1 t louisiana red hot sauce
    1 (durkee's)
    8 oz tomato sauce
    1 T masa harina flour
    1 salt,To Taste


    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 min.

    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.




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