Los Venganza Del Alamo Chili

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.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 949.8

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.

Directions

1
In a large heavy-bottomed pot, combine paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and 2 cups of water.
2
Bring the spice and beer mixture to a simmer over medium heat.
3
In a large skillet or Dutch oven, heat enough oil or suet to coat the bottom.
4
Brown the pork and beef cubes in batches, ensuring they are seared on all sides.
5
Transfer the browned meat to the simmering spice and beer mixture.
6
Repeat the browning process with the ground rump, breaking it up as it cooks, then add to the pot.
7
In the same skillet used for meat, sauté the chopped onions and garlic in 1 tablespoon of oil or suet until softened and fragrant.
8
Add the sautéed onions and garlic to the chili pot.
9
Bring the entire mixture to a boil, then reduce heat to low and cover.
10
Simmer gently for 2 hours, stirring occasionally and adding water if the mixture becomes too thick.
11
After 2 hours, stir in the mole powder, sugar, coriander seed, hot sauce, and tomato sauce.
12
Continue to simmer uncovered for 45 minutes to allow the flavors to meld and the sauce to darken.
13
In a small bowl, dissolve the masa harina in a small amount of warm water to form a smooth paste.
14
Stir the masa paste into the chili to thicken the broth.
15
Season with salt to taste.
16
Simmer for an additional 30 minutes.
17
Taste and add additional hot sauce if a spicier flavor is desired.

Nutrition Facts

Servings 2 cups

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.

Keywords: chili, beef, pork, beer, tex-mex, spicy, comfort food, stew, cumin, chili powder, hearty, dinner, slow cooked, savory, protein, game day

Read it online: https://www.chefs-mate.com/recipe/los-venganza-del-alamo-chili/