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 track the history of meal recipes back into ancient history, in fact as far back as ancient Egypt, and maybe even further. Having said that, in the main part, these old records were just simple hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs were skilled in the use of many herbs and spices, including some that we all recognise such as bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an eruption in manuscripts on cookery, the majority of which are kept safe in private libraries. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Bill Pfeiffer's 1980 World Champ. Chili recipe.
