BILL PFEIFFER~ 1982 WORLD CHAMPION CHILI

      Title: BILL PFEIFFER~ 1982 WORLD CHAMPION CHILI
  Categories: Chili, Spicy, Winner, Misc, Make ahead
       Yield: 1 Servings
  
            -"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 Converted by MMCONV
   vers. 1.40
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