2 tb Paprika
2 lg Onions; finely chopped
1 tb Oregano
10 Garlic cloves; fine chop
2 tb MSG
1 tb Oil
9 tb Chili powder
1 tb Sugar
4 tb Cumin
1 ts Coriander seed
4 tb Beef bouillon
8 oz Tomato sauce
24 oz Beer
1 ts Louisiana red hot sauce
2 c Water
1 tb Masa harina flour
1 lb Beef chuck; cut in 1/4" cube
2 lb Ground pork
4 lb Ground chuck
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 ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2 hours.
Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes.
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.
The bacon drippings are for browning the chicken. Ilike more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. Add onions, bell pepper, green onions, and celery and saut‚ until onions are tender and clear. Add parsley and garlic and saut‚. Brown off chicken while roux is being made.
After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti or over rice is nice. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. I have used this recipe a couple of times and fine very good. It can be cut down or make just the sauce. Then add it to fried chicken.
James is a conductor at the Crest at Fort Worth.
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