Bill Pfeiffer, 1982 World Champion Chili

"LOS VENGANZA DEL ALMO" CHILI

1 T oregano

2 T paprika

2 T MSG (monosodium glutamate)

11 T Gebhardt's Chili powder

4 T cumin

4 T beef bouillon (instant, crushed)

36 oz Old Milwaukee beer

2 lb pork, cubed (thick butterfly pork chops)

2 lb chuck beef, cut into cubes

6 lb ground rump

4 large onions, finely chopped

10 cloves garlic, finely chopped

1/2 C Wesson oil or kidney suet

1 tsp mole (powdered), also called mole poblano

1 T sugar

2 tsp coriander seed (from Chinese parsley, cilantro)

1 tsp Louisiana Red Hot Sauce (Durkee's)

8 oz tomato sauce

1 T Masa Harina flour

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.

Makes 1 pot.

KEYWORDS: chili, spicy, winner, 1982, make ahead

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