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"Death Row Chili"

Style:   Mexican
Serves:   Many


  • 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" cubes2 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 oil. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tbs oil. 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. Add cilantro. Simmer for 30 min. Add additional XXX-rated! salsa if your tastes run towards the suicidal.