You are here: Recipes It > Recipes > Mexican

Los Venganza Del Alamo Chili

Ingredients
 

1 tbsp oregano
2 tbsp paprika
2 tbsp msg (monosodium glutamate)
11 tbsp gebhardt s chili powder
4 tbsp cumin
4 tbsp beef bouillon (instant, crushed)
36 oz old milwaukee beer
2 lb pork, cubed (thick butterfly pork c, hops)
2 lb chuck beef, cut into cubes
6 lb ground rump
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup wesson oil or kidney suet
1 tsp mole (powdered), also calle mole po, blano
1 tbsp sugar
2 tsp coriander seed (from chines parsley, , cilantro)
1 tsp louisiana red hot sauce (durkee s)
8 oz tomato sauce
1 tbsp masa harina flour salt to taste



 
 Advertisements
Preparation
 
In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer. In a separate skillet,
brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.
Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and
meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar,
coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve
masa harina flour in warm water to form a paste. Add to chili. Add
salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot
Sauce for hotter taste. Makes 1 pot.

 

 
Servings:
1


 

 

Also see ...

Hot Chili Beef Onion Soup Yukkai Jang K
This chili red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspirationit induces has a cooling effect on the diner. It is equally effective ammunition against winter cold. Cut the beef into cubes and place in a saucepa (Upload by user)

Hot Chili Cheese Dip
In a medium saucepan, cook onion and garlic in the oil until tender but not browned. Stir intomatoes, chili peppers, chili powder and hot pepper sauce. Boil uncovered for 10 minutes. Stir together cornstarch and 1 Tablespoon cold water; stir into tomato mixture and cook stirring (Upload by user)

Hot Chili Rum Marinade
Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor running, add the peanut oil a little at a time. Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator. Source: "Dry Rubs, Pa (Upload by user)

 Advertisements
Hot Chili Sauce
* You should use 6 to 8 dried Cascabel chilies in this recipe. If they can t be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot.     strongServings:2/strong   (Upload by user)

Hot Rod Lincoln Chili
Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and co (Upload by user)

Hot Tamale Meat Balls
Re grind meat. Mix meats, corn meal, flour, garlic, salt, juice and pepper. Form into approx. 200 small meat balls (No100 food dipper works well). Mix tomatoes, chili powder, salt and pepper to taste. Bring to boil. Add meat balls, lower heat and simmer for 2 hours.  b (Upload by user)

Hot Tamale Pie
Heat the olive oil in a large frying pan over medium high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 gla (Upload by user)

Hot Tamale Shells
Prepare dinner as directed on package.Stir in remaining ingredients.Serve.Makes 3 1/2 cups. Calories per serving: Number of Servings: 0 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks:     strongServings:1/stro (Upload by user)

Hot Tamales
Mix together beef, seasonings and cornmeal. Put onions tomato sauce and water in blender. Add to rest of ingredients and mix well. Roll about 1 tablespoon in palm of hand oblong and roll in corn meal. Wet the tamale papers and put the meat mixture in the corn husk. Fold on one (Upload by user)

Hot Texas Chili Soup Weight Watchers Favori
In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong   (Upload by user)

Hot Texas Chili Soup Weight Watchers Favorite
In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong   (Upload by user)

DULONG OMELET
DULONG OMELET
Quiche
Quiche
Famous Pumpkin Pie
Famous Pumpkin Pie
Pot Roast with Vegetables
Pot Roast with Vegetables
Hot Texas Chili Soup
In a 3 quart slow cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.     strongServings:6/strong   (Upload by user)

Howard s Hellish Relish Chili
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumi (Upload by user)
TAG: chili, chicken, ,

Howard s Hotter n Hell Green Chili
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or three small batches. Remove to large saucepan. Add onions and garlic to leftover oil and brown until onions are soft. Add oregano, cumi (Upload by user)
TAG: chili, chicken, ,

Howie s Favorite Chili
1. Heat the oil or butter (or a blend of the two) in a heavy 4 quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lowe (Upload by user)

Huevos Mexicanos
In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with chedd (Upload by user)

         
TAG: simmer, chili, sauce, water, ,
Permalink--> In : Recipes  -  Mexican