This hearty “Venganza” chili is a serious contender for the best bowl of red sauce you’ll ever taste. Combining cubed pork, chuck beef, and ground rump creates a rich, multi-textural experience that simmers for hours to meld flavors. The base relies on a generous amount of beer to tenderize the meat and add depth, while a potent spice mix of GebhardtâÂÂs chili powder, cumin, oregano, and MSG ensures every bite is packed with savory umami and heat. The addition of masa harina at the end thickens the broth to a luxurious consistency without using beans. This is the perfect dish for cold nights, game day gatherings, or any occasion calling for comfort food with a serious kick. Serve with shredded cheese, sour cream, and fresh cilantro.
Los Venganza Del Alamo Chili
Description
This hearty "Venganza" chili is a serious contender for the best bowl of red sauce you'll ever taste. Combining cubed pork, chuck beef, and ground rump creates a rich, multi-textural experience that simmers for hours to meld flavors. The base relies on a generous amount of beer to tenderize the meat and add depth, while a potent spice mix of Gebhardt's chili powder, cumin, oregano, and MSG ensures every bite is packed with savory umami and heat. The addition of masa harina at the end thickens the broth to a luxurious consistency without using beans. This is the perfect dish for cold nights, game day gatherings, or any occasion calling for comfort food with a serious kick. Serve with shredded cheese, sour cream, and fresh cilantro.Ingredients
Directions
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In a large heavy-bottomed pot, combine paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and 2 cups of water.
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Bring the spice and beer mixture to a simmer over medium heat.
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In a large skillet or Dutch oven, heat enough oil or suet to coat the bottom.
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Brown the pork and beef cubes in batches, ensuring they are seared on all sides.
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Transfer the browned meat to the simmering spice and beer mixture.
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Repeat the browning process with the ground rump, breaking it up as it cooks, then add to the pot.
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Bring the entire mixture to a boil, then reduce heat to low and cover.
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Simmer gently for 2 hours, stirring occasionally and adding water if the mixture becomes too thick.
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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 uncovered for 45 minutes to allow the flavors to meld and the sauce to darken.
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In a small bowl, dissolve the masa harina in a small amount of warm water to form a smooth paste.
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Stir the masa paste into the chili to thicken the broth.
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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 hot sauce if a spicier flavor is desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 949.8kcal
- % Daily Value *
- Total Fat 48.2g75%
- Saturated Fat 9.3g47%
- Cholesterol 46.8mg16%
- Sodium 3881.5mg162%
- Total Carbohydrate 130.5g44%
- Dietary Fiber 83.0g332%
- Sugars 17.5g
- Protein 53.4g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meat Selection: This recipe uses a combination of ground beef, chuck roast, and pork chops for a complex texture. You can substitute all meat for 10 lbs of your preferred ground meat if you prefer a uniform texture, but the cooking time may need adjustment.
Beer Choice: A light to medium lager works best to balance the heavy spices. Avoid stouts or IPAs as they may make the chili too bitter.
Thickening: Masa harina is traditional for thickening Texas-style chili. If you do not have masa harina, you can substitute with a slurry of cornstarch and water, though the flavor profile will differ slightly.
Storage: This chili tastes even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Safety: Ensure all meat reaches an internal temperature of 165ðF (74ðC) for pork and ground beef, and 145ðF (63ðC) for beef cubes, followed by a rest time.
