Ingredients
- 750 milliliter beer
- 500 milliliter water
- 500 gram extra chuck (lean)
- 140 milliliter chili powder
- 125 milliliter tomato sauce
- 125 milliliter oil
- 120 milliliters cumin
- 60 milliliters beef bouillon
- 30 milliliters paprika
- 30 milliliters msg
- 15 milliliters sugar
- 15 milliliters oregano
- 15 milliliters masa harina
- 5 mm (cubes)
- 5 milliliters mole powdered
- 5 milliliters coriander
- 5 milliliters pepper sauce (hot)
- 2 kilograms extra chuck (lean)
- 2 onions (finely chopped)
- 1 kilogram extra pork (lean)
1. In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillo n, beer, and two cups of water. Let simmer.
2. In a separate skillet brown 750 g meat with 15 ml oil or kidney suet until meat is light brown.
3. Drain and add to simmering spices.
4. Continue until all meat has been added.
5. Saute finely chopped onions and garlic in 15 ml oil or kidney suet.
6. Add to spices and meat mixture. Add water as needed. Simmer two hours.
7. Add mole, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simm er 45 minutes.
8. Dissolve masa harina in warm water and add to chili. Add salt to taste. S immer 30 minutes.
