Champion’s Spicy Beer Chili
Equipment
Ingredients
- 1 tablespoon dried oregano
- 2 tablespoons paprika
- 2 tablespoons monosodium glutamate MSG
- 11 tablespoons chili powder
- 4 tablespoons ground cumin
- 4 tablespoons beef bouillon powder instant, crushed
- 36 ounces beer such as Old Milwaukee
- 2 pounds pork cubed (thick butterfly pork chops)
- 2 pounds chuck beef cut into cubes
- 6 pounds ground rump
- 4 large onions finely chopped
- 10 cloves garlic finely chopped
- ½ cup vegetable oil or kidney suet
- 1 teaspoon powdered mole also called mole poblano
- 1 tablespoon sugar
- 2 teaspoons coriander seeds
- 1 teaspoon Louisiana-style hot sauce
- 8 ounces tomato sauce
- 1 tablespoon masa harina flour
- Salt to taste
Instructions
- In a large pot, combine the oregano, paprika, MSG, chili powder, cumin, beef bouillon, and beer with 2 cups of water.
- Let it simmer over low heat.
- In a separate skillet, brown the pork, beef cubes, and ground rump in batches with vegetable oil or suet.
- Drain excess fat and add the browned meat to the pot of simmering spices.
- Saute the chopped onions and garlic in a tablespoon of oil or suet until softened, then add them to the pot with the meat and spices.
- Add more water if necessary.
- Simmer the chili mixture for 2 hours, then add the powdered mole, sugar, coriander seeds, hot sauce, and tomato sauce.
- Continue simmering for an additional 45 minutes.
- Dissolve the masa harina flour in warm water to form a paste, then stir it into the chili to thicken.
- Season with salt to taste and simmer for another 30 minutes.
- Adjust the spiciness by adding more Louisiana-style hot sauce if desired.
- Serve hot and enjoy the flavors of this champion’s spicy beer chili!
Notes / Tips / Wine Advice:
Wine Advice:
A robust red wine such as Zinfandel or Syrah would complement the bold flavors of this chili.Nutritional Information
Calories: 580 kcal | Carbohydrates: 15 g | Protein: 45 g | Fat: 35 g | Fiber: 4 g | Sugar: 3 g
