1 no ingredients
Directions
1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili
powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old
Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb
extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4"
cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped
1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called
mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley,
cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce
1 T Masa Harina flour salt to taste
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.
KEYWORDS: chili, spicy, winner, 1980, make ahead Converted by MMCONV
vers. 1.40
Servings: 1 servings
Bill Pfeiffer's 1980 World Champ. Chili Recipe brought to you by Recipe Ideas
Categories: Chili; Pork
The History of Recipes
We can read the history of meal recipes far back into history, in fact as far as the ancient Egyptians, and maybe even further. However, these, ancient records were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find two books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is popular today, but instead accounts of the types of food eaten by the upper classes of those days. For the next few years, the powerful and rich houses strove to lay on the most exotic banquets, and because of this chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes of the day. By the advent of the twentieth century, cook books were starting to become popular mostly due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Bill Pfeiffer's 1980 World Champ. Chili recipe.
