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. Serve with rice, cornbread, or your favorite toppings.
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.Ingredients
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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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 6
- Amount Per Serving
- Calories 15352.9kcal
- % Daily Value *
- Total Fat 426.3g656%
- Saturated Fat 125.2g626%
- Cholesterol 1450.2mg484%
- Sodium 396744.2mg16532%
- Total Carbohydrate 607.4g203%
- Dietary Fiber 78.2g313%
- Sugars 66.3g
- Protein 599.7g1200%
* 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
Storage: This chili keeps well in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months. Flavors often improve after a day or two.
Substitutions: You can substitute Old Milwaukee with any lager or dark beer. If you prefer not to use MSG, you can omit it or use a natural alternative like mushroom powder, though the flavor profile will change slightly.
Meat Variations: While this recipe calls for a mix of pork and beef, you can use all beef chuck or even add chicken thighs for a different texture.
Thickening: Masa harina is traditional for thickening chili. If you don't have it, you can use cornstarch mixed with cold water, though masa adds a distinct authentic flavor.
