Los Venganza Del Almo Chili

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.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 2559

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

1
In a large heavy-bottomed pot, combine the paprika, oregano, MSG, chili powder, cumin, and beef bouillon.
2
Add the Old Milwaukee beer and 2 cups of water to the pot with the spices.
3
Bring the liquid mixture to a simmer and keep warm on low heat.
4
In a large skillet, heat a portion of the Wesson oil or suet over medium-high heat.
5
Brown the cubed pork, cubed chuck beef, and ground rump in batches, ensuring each batch gets a good sear.
6
Drain excess fat from the skillet if necessary, then transfer the browned meat to the simmering spice liquid in the large pot.
7
Repeat the browning process with remaining oil/suet and meat batches until all meat is cooked and added to the pot.
8
In the same skillet, sauté the finely chopped onions and garlic in the remaining oil until softened and fragrant.
9
Add the sautéed onions and garlic to the pot with the meat and spice liquid.
10
Stir well to combine all ingredients and add more water if the mixture looks too dry.
11
Cover and simmer the chili gently for 2 hours, stirring occasionally.
12
After 2 hours, stir in the mole powder, sugar, coriander seed, hot sauce, and tomato sauce.
13
Continue to simmer for another 45 minutes to allow the flavors to meld.
14
In a small bowl, dissolve the masa harina flour in a few tablespoons of warm water to form a smooth paste.
15
Stir the masa paste into the chili to thicken the consistency.
16
Season with salt to taste.
17
Simmer for an additional 30 minutes.
18
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.

Read it online: https://www.chefs-mate.com/recipe/los-venganza-del-almo-chili-2/