1 Tbsp oregano
2 Tbsp paprika
2 Tbsp MSG
9 Tbsp chili powder (light)
4 Tbsp cumin
4 Tbsp beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (ground for chili)
2 pounds extra lean pork (ground for chili)
1 pound extra lean chuck (cut into 1/4-inch cubes)
2 large onions, finely chopped
1/2 cup oil or kidney suet
1 tsp mole, powdered
1 Tbsp sugar
1 tsp coriander
1 tsp hot pepper sauce
8 oz tomato sauce (1 can)
1 Tbsp masa harina
salt, to taste
PROCEDURE
(1) In a large pot add paprika, oregano, MSG, chili
powder, cumin, beef bouillon, beer, and two cups
of water. Let simmer.
(2) In a separate skillet brown 1 1/2 lb meat with 1
Tbsp 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) Sauté finely chopped onions and garlic in 1 Tbsp
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. Simmer 45 minutes.
(8) Dissolve masa harina in warm water and add to
chili. Add salt to taste. Simmer 30 minutes.
NOTES
Bill uses Durkee's Louisiana Red Hot sauce. Probably your
favorite brand of beer is OK. Pfeiffer's ICS-winning recipe
uses Budweiser because they sponsored the contest. For
hotter chili, add additional Louisiana Red Hot sauce to
taste.
This chili is a great dish if you have a LOT of time. Note
well the amount of time called for in each simmering step.
RATING
Difficulty: moderate. Time: 4-5 hours. Precision: approxi-
mate measurement OK.
CONTRIBUTOR
Bob Devine
ViaNetix Inc., Boulder, Colorado
