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
Food historians have proved the existance of recipes back into history, certainly as far back into history as the Egyptians, and possibly even further. Having said that, in the main part, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius informs us how the early Romans used a wide range of aromatic flavours, including some that we all recognise for example thyme, mint and parsley. Over the following few hundred years, the wealthy families of the West competed to serve the best banquets, and consequentially chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cooking books were highly popular due to better eduction, more spare time and having more money to spend. |
We hope you enjoy this Bill Pfeiffer's 1980 World Champ. Chili recipe.
