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1. “Los Venganza Del Almo” Chili
Yield: 4 Servings
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
Directions:
– 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.
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2.”My Evil Twin” Habanero Salsa
Yield: 8 Servings
Ingredients:
– 2 T olive oil
– 1 md onion – Chopped
– 1 green bell pepper
– 1 chopped
– 1 red bell pepper – Chopped
– 1 anaheim chili pepper —
– 1 chopped
– 1/2 c chicken broth
– 4 chiles habanero – Minced
– 6 md tomatoes – skinned &
– 1 diced
– 2 cn tomatoes – Diced
– 2 T lime juice
– 2 T lemon juice
– 1 t coriander leaf, Dried
– 1 t oregano
– 1 T sugar (or honey — optional)
– 1 salt and pepper – To Taste
– 1/4 c fresh parsley – Chopped
Directions:
– Saute the onions, bell peppers, and anaheims in the oil for a few minutes then add the chicken broth and saute until the broth is about gone.
– Add the habaneros (I roasted mine first), the diced tomatoes
(okay, I added the extra two cans to cut the heat down a bit, so if
you want it super hot you can eliminate the cans or a couple of the
habaneros), lime and lemon juices, coriander, oregano, sugar, salt and pepper.
– Simmer for 20 or 30 minutes and add the parsley and simmer a few more minutes.
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3. “Puppy’s Breath Chili”
Yield: 1 Servings
Ingredients:
– 3 lb tri-tip beef, or other
– 1 tough/tasty cut
– 1 in small pieces (or coarse)
– 1 ground
– 2 t oil
– 1 sm yellow onion
– 14 1/2 oz can beef broth
– 3 1/2 T cumin, Ground
– 1/2 t oregano
– 6 cl garlic,finely chopped
– 3 T gebhardt chili powder
– 1 T new mexico mild chili
– 1 powder
– 6 T california chili powder
– 8 oz tomato sauce
– 1 new mexico chili,Dried
– 1 pepper,boiled and pureed
– 3 california chili,Dried
– 1 peppers,boiled and pureed
– 14 1/2 oz can chicken broth
– 1 t tabasco pepper sauce
– 1 t brown sugar
– 1 lime, juice of 1 ds msg
– 1, salt to taste
Directions:
– Brown meat in oil over medium heat.
– Add onion and enough beef broth to cover meat.
– Bring to a boil and cook for 15 min.
– Add 1 Tb cumin and 1/2 ts oregano.
– Reduce heat to light boil and add 1/2 of the garlic.
– Add 1/2 of the chili powder and cook for 10 min.
– Add tomato sauce with the pulp from the dried peppers and remaining garlic.
– Add any remaining beef broth and chicken broth for desired consistency.
– Cook for 1 hr on medium heat stirring occasionally.
– Add remaining chili powders and cumin.
– Simmer for 25 min on medium-low, stirring occasionally.
– Turn up heat to medium and add remaining ingredients. Simmer until ready.
Posted by abramsmith 
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