Los Venganza Del Alamo Chili

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 1 tablespoon oregano
• 2 tablespoons paprika
• 2 tablespoons msg or 2 tablespoons accent seasoning
• 11 tablespoons chili powder
• 4 tablespoons cumin
• 4 tablespoons instant beef bouillon, crushed
• 36 ounces old milwaukee beer
• 2 lbs thick butterfly lamb chops, cubed
• 2 lbs beef chuck, cubeed
• 6 lbs ground rump roast
• 4 large onions, finely chopped
• 10 garlic cloves, finely chopped
• 1/2 cup wesson oil or 1/2 cup kidney suet
• 1 teaspoon mole poblano chile
• 1 tablespoon sugar
• 2 teaspoons coriander seeds
• 1 teaspoon louisiana red hot sauce
• 8 ounces tomato sauce
• 1 tablespoon masa harina flour
• salt

Recipe

• 1 in a large pot, add paprika, oregano, msg, chili powder, cumin, beef bouillon, beer and 2 cups water. let simmer.
• 2 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.
• 3 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 minute.
• 4 dissolve masa harina flour in warm water to form a paste. add to chili. add salt to taste. simmer for 30 minutes. add additional.
• 5 louisiana hot sauce for hotter taste.
• 6 makes 1 pot.