Bill Pfeiffer's 1980 World Champ. Chili Recipe
Recipe Ingredients
1 no ingredients
Recipe Preparation
1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili
powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old
Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb
extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4"
cubes 2 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 1 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, 1980, make ahead Converted by MMCONV
vers. 1.40
Servings: 1
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