This robust “Venganza” chili is a hearty, slow-simmered masterpiece that combines cubed chuck beef and pork with ground rump for a complex texture. Infused with robust Gebhardt’s chili powder, cumin, oregano, and a touch of mole poblano, the flavors deepen over hours of gentle cooking. The addition of Old Milwaukee beer and beef bouillon creates a savory, aromatic broth, while masa harina provides the traditional thickening agent. This dish is perfect for cold evenings, potlucks, or when you crave a satisfying, protein-packed meal that tastes even better the next day.
Los Venganza Del Almo Chili
Description
This robust "Venganza" chili is a hearty, slow-simmered masterpiece that combines cubed chuck beef and pork with ground rump for a complex texture. Infused with robust Gebhardt's chili powder, cumin, oregano, and a touch of mole poblano, the flavors deepen over hours of gentle cooking. The addition of Old Milwaukee beer and beef bouillon creates a savory, aromatic broth, while masa harina provides the traditional thickening agent. This dish is perfect for cold evenings, potlucks, or when you crave a satisfying, protein-packed meal that tastes even better the next day.Directions
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In a large heavy-bottomed pot, combine the paprika, oregano, MSG, chili powder, cumin, and beef bouillon.
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Add the Old Milwaukee beer and 2 cups of water to the pot with the spices.
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Bring the liquid mixture to a simmer and keep warm on low heat.
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In a large skillet, heat a portion of the Wesson oil or suet over medium-high heat.
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Brown the cubed pork, cubed chuck beef, and ground rump in batches, ensuring each batch gets a good sear.
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Drain excess fat from the skillet if necessary, then transfer the browned meat to the simmering spice liquid in the large pot.
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Repeat the browning process with remaining oil/suet and meat batches until all meat is cooked and added to the pot.
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In the same skillet, sauté the finely chopped onions and garlic in the remaining oil until softened and fragrant.
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Add the sautéed onions and garlic to the pot with the meat and spice liquid.
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Stir well to combine all ingredients and add more water if the mixture looks too dry.
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Cover and simmer the chili gently for 2 hours, stirring occasionally.
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After 2 hours, stir in the mole powder, sugar, coriander seed, hot sauce, and tomato sauce.
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Continue to simmer for another 45 minutes to allow the flavors to meld.
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In a small bowl, dissolve the masa harina flour in a few tablespoons of warm water to form a smooth paste.
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Stir the masa paste into the chili to thicken the consistency.
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Season with salt to taste.
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Simmer for an additional 30 minutes.
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Taste and add additional Louisiana Hot Sauce if a spicier flavor is desired.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 2559kcal
- % Daily Value *
- Total Fat 71g110%
- Saturated Fat 21g105%
- Cholesterol 242mg81%
- Sodium 1250mg53%
- Total Carbohydrate 101g34%
- Dietary Fiber 13g52%
- Sugars 11g
- Protein 100g200%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
