Kat's Three Meat Chili
1 tb Oregano
2 tb Paprika
2 tb Msg (monosodium glutamate)
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon (instant, crus
24 oz Old milwaukee beer
2 c Water
4 lb Extra lean chuck, chili grin
2 lb Extra lean pork, chili grind
1 lb Extra lean chuck, cut 1/4" c
2 ea Large onions, finely chopped
10 ea Cloves garlic, finely choppe
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered),
1 x Also called mole poblano
1 tb Sugar
1 ts Coriander seed
1 x (from chinese parsley, cilan
1 tbs Louisiana red hot sauce
8 oz Tomato sauce
1 tb Masa harina flour
1 x Salt to taste
Chili 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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