James's Roast Pork Chop Chili
Ingredients:
1 tb Oregano
2 tb Paprika
2 tb Msg (monosodium glutamate)
11 tb Gebhardt's chili powder
4 tb Cumin
4 tb 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 ts Mole (powdered),
Also called mole poblano
1 tb Sugar
2 ts Coriander seed (from chinese
Parsley, cilantro)
1 ts Louisiana red hot sauce
(durkee's)
8 oz Tomato sauce
1 tb 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.
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