Include in Print View:

Los Venganza Del Almo” Chili

Los Venganza Del Almo" Chili recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 15352.9
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
  • 1 teaspoon Oregano
  • 2 teaspoon Paprika
  • 2 teaspoon MSG (monosodium glutamate)
  • 11 teaspoon Gebhardt's Chili powder
  • 4 teaspoon Cumin
  • 4 teaspoon Beef bouillon (instant, crus
  • 36 ounce Old Milwaukee beer
  • 2 pound Pork, cubed
  • 1 (thick butterfly pork chops)
  • 2 pound Chuck beef, cubed
  • 6 pound Ground rump
  • 4 ea Large onions, finely chopped
  • 10 ea Cloves garlic, finely choppe
  • 1/2 cup Wesson oil or kidney suet
  • 1 teaspoon Mole (powdered) ,
  • 1 Also called mole poblano
  • 1 teaspoon Sugar
  • 2 teaspoon Coriander seed
  • 1 (from Chinese parsley, cilan
  • 1 teaspoon Louisiana Red Hot Sauce (Dur
  • 8 ounce Tomato sauce
  • 1 teaspoon Masa Harina flour
  • 1 Salt to taste
Directions
  1. 1
    In a large heavy-bottomed pot, combine the paprika, oregano, MSG, chili powder, cumin, and beef bouillon.
  2. 2
    Add the Old Milwaukee beer and 2 cups of water to the pot with the spices.
  3. 3
    Bring the liquid mixture to a simmer and keep warm on low heat.
  4. 4
    In a large skillet, heat a portion of the Wesson oil or suet over medium-high heat.
  5. 5
    Brown the cubed pork, cubed chuck beef, and ground rump in batches, ensuring each batch gets a good sear.
  6. 6
    Drain excess fat from the skillet if necessary, then transfer the browned meat to the simmering spice liquid in the large pot.
  7. 7
    Repeat the browning process with remaining oil/suet and meat batches until all meat is cooked and added to the pot.
  8. 8
  9. 9
  10. 10
    Stir well to combine all ingredients and add more water if the mixture looks too dry.
  11. 11
    Cover and simmer the chili gently for 2 hours, stirring occasionally.
  12. 12
    After 2 hours, stir in the mole powder, sugar, coriander seed, hot sauce, and tomato sauce.
  13. 13
    Continue to simmer for another 45 minutes to allow the flavors to meld.
  14. 14
    In a small bowl, dissolve the masa harina flour in a few tablespoons of warm water to form a smooth paste.
  15. 15
    Stir the masa paste into the chili to thicken the consistency.
  16. 16
    Season with salt to taste.
  17. 17
    Simmer for an additional 30 minutes.
  18. 18
    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.

Keywords: chili, beef, pork, spicy, comfort food, slow cooker, simmered, tex-mex, hearty, dinner, ground beef, chuck roast, masa harina, mole, cumin, beer, garlic, onion, protein, family meal
Read it online: https://www.chefs-mate.com/recipe/los-venganza-del-almo-chili-2/