Los Venganza Del Alamo Chili Recipe

Los Venganza Del Alamo Chili Recipe


1 Tbsp of oregano
4 Tbsps of cumin
2 Tbsps of paprika
4 pcs of onions (large); minced
2 Tbsps of MSG
11 Tbsps of chili powder (Gebhardt’s)
4 Tbsps of instant beef bouillon; crushed
36 ozs of beer (Old Milwaukee)
2 lbs of butterfly pork chops; cubed
2 lbs of beef chuck; cubed
6 lbs of rump; ground
1/2 c of kidney suet or oil (Wesson)
1 Tbsp of sugar
1 tsp of powdered mole
2 tsps of coriander seed
1 tsp of Durkee’s Louisiana hot sauce
8 ozs of tomato sauce
10 cl of garlic; minced
1 Tbsp of flour (Masa Harina)


Combine couple cups of water, beer, bouillon, cumin, chili, MSG, oregano and paprika into a large-sized pot. Bring to a simmer. Saute meat in batches using suet or oil ’til brown. Strain meat and mix with the spices.

Repeat process with other meat batches. Saute garlic and onion in suet or oil then add it to the pot. Pour some water if necessary.

Allow to simmer about a couple of hours. Mix in tomato sauce, Durkee’s, coriander, sugar and mole. Let it simmer about 45-50 minutes. In lukewarm water, dissolve the flour to produce a paste-like consistency. Add this to the pot.

Season with salt and allow to simmer another half hour. Add Durkee’s as desired. Yields one whole pot of chili.

Los Venganza Del Alamo Chili Recipe

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