This hearty Los Venganza Del Almo Chili is a robust, savory dish that combines ground and cubed beef with pork for a deep, meaty flavor. The secret lies in the long simmering process with beer, which tenderizes the meat and adds a malty richness. A blend of Gebhardt’s chili powder, cumin, coriander, and a touch of powdered mole creates a complex spice profile that is both aromatic and warming. Thickened naturally with masa harina, the texture is velvety and substantial. It is the perfect comfort food for cold evenings, potlucks, or weekend gatherings where friends and family gather to enjoy slow-cooked, flavorful cuisine. Serve it hot with cheese, onions, and cornbread for a satisfying meal.
Los Venganza Del Almo Chili
Description
This hearty Los Venganza Del Almo Chili is a robust, savory dish that combines ground and cubed beef with pork for a deep, meaty flavor. The secret lies in the long simmering process with beer, which tenderizes the meat and adds a malty richness. A blend of Gebhardt's chili powder, cumin, coriander, and a touch of powdered mole creates a complex spice profile that is both aromatic and warming. Thickened naturally with masa harina, the texture is velvety and substantial. It is the perfect comfort food for cold evenings, potlucks, or weekend gatherings where friends and family gather to enjoy slow-cooked, flavorful cuisine. Serve it hot with cheese, onions, and cornbread for a satisfying meal.Ingredients
Directions
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In a large heavy-bottomed pot, combine the paprika, oregano, MSG, Gebhardt's chili powder, cumin, crushed beef bouillon, beer, and 2 cups of water.
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Place the pot over medium heat and bring the liquid mixture to a gentle simmer.
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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 and cubed beef chuck in batches, ensuring they are well-seared on all sides.
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Drain any excess fat from the skillet and transfer the browned meat to the simmering spice and beer mixture.
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Repeat the browning process with the ground beef rump, cooking in batches until no pink remains.
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Add the browned ground beef to the pot with the other meats and spices.
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In the same skillet, add a small amount of oil or suet and sauté the finely chopped onions until soft and translucent.
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Add the finely chopped garlic to the onions and cook for another minute until fragrant.
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Stir the onion and garlic mixture into the pot with the meat and spices.
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Add water if necessary to keep the meat submerged, then cover and simmer gently for 2 hours.
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After 2 hours, stir in the powdered mole, sugar, coriander seed, Louisiana hot sauce, and tomato sauce.
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Continue to simmer the chili, uncovered, for an additional 45 minutes, stirring occasionally.
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In a small bowl, mix the masa harina flour with a little warm water to form a smooth, lump-free paste.
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Stir the masa paste into the chili to thicken the sauce.
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Simmer for another 30 minutes to allow the chili to thicken and the flavors to meld.
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Taste the chili and add salt as needed.
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Adjust the heat level by adding more Louisiana hot sauce if desired before serving.
Nutrition Facts
- Amount Per Serving
- Calories 1515kcal
- % Daily Value *
- Total Fat 85g131%
- Saturated Fat 29g145%
- Cholesterol 361mg121%
- Sodium 1110mg47%
- Total Carbohydrate 34g12%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 127g254%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
