Forgot your password?
New User?
Remember me
banner banner

"Daveƕs Killer Chili"

Style:   Mexican
Serves:   Many


  • 1 T oregano
  • 2 T paprika
  • 2 T MSG (monosodium glutamate)
  • 11 T Gebhardt's Chili powder
  • 4 T cumin
  • 4 T beef bouillon (instant, crushed)
  • 36 oz Old Milwaukee beer
  • 2 lb pork, cubed (thick butterfly pork chops)
  • 2 lb chuck beef, cut into cubes
  • 6 lb ground rump4 large onions, finely chopped
  • 10 cloves garlic, finely chopped1/2 C Wesson oil or kidney suet
  • 1 tsp mole (powdered), also called mole poblano
  • 1 T sugar
  • 2 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 pot or pharmaceutical V-Blender, add spices, beef bouillon. Blend for 1 min. remove to pot, add beer, 2 cups water. Simmer. In separate skillet, brown meat in 1lb. batches with onion, garlic. Drain, add to spices. Saute onion, garlic in 1 tbs oil. Add to spices and meat. Add water as needed. Simmer 2 hours. Add mole, sugar, cilantro, XXX-Rated! Salsa, tomato sauce. Simmer 45 min. Dissolve flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes.