Bill Pfeiffer World Champion Chili Recipe
Bill Pfeiffer World Champion Chili Recipe
Ingredients:
1 Tbsp of oregano
4 Tbsps of cumin
2 Tbsps of paprika
6 lbs of rump; ground
2 Tbsps of MSG
11 Tbsps of chili powder (Gebhardt’s)
4 Tbsps of beef bouillon (instant); crushed
36 ozs of beer (Old Milwaukee)
2 lbs of pork chops (thick butterfly); cubed
2 lbs of beef chuck; cut to cubes
4 pcs of onions (large); minced
1/2 c of kidney suet or oil (Wesson)
1 teaspoon of powdered mole
1 Tbsp of sugar
10 cl of garlic; minced
2 tsps of coriander seed (from cilantro, Chinese parsley)
1 teaspoon of Louisiana hot sauce (Durkee’s)
1 Tbsp of flour (Masa Harina)
8 ozs of tomato sauce
Salt to taste
Instructions:
Combine a couple cups of water, beer, bouillon, cumin, chili, MSG, oregano and paprika into a large-sized pot. Heat oil into a skillet and brown the meat into batches. Drain excess fat off.
Add it to the spices. Allow to continue cooking ’til meat is cooked. Fry garlic and onion with a tablespoon of suet or oil.
Add this to the spices. Pour water if needed. Allow to simmer inside pot for a couple of hours.
Mix in the tomato sauce, Durkee’s, coriander, sugar and mole. Allow to simmer inside pot for another 45-50 minutes. In lukewarm water, dissolve flour to produce paste-like consistency.
Add in salt as desired, and allow to simmer inside pot for half an hour. You may add more Durkee’s sauce as desired. Makes a pot of chili.
>> Bill Pfeiffer World Champion Chili Recipe