Award-Winning "Smooth Crossing (in honor of our beloved Whatcom Chief ferry) Chili"
1 T. Oregano
2 T. Paprika
8 T. Chili Powder
4 T. Cumin
4 T. Beef Bouillon (crushed cubes or Minor's Beef Base)
2 cans Beer
2 c. Water
4 lbs. extra lean Beef Chuck (chili ground)
1 lb. extra lean Beef Chuck (cut in 1/4" cubes)
2 lbs. extra lean Pork (chili ground)
2 large Onions (finely chopped)
10 cloves Garlic (finely chopped)
1 c. Canola Oil
1 t. powdered Mole
1 T. Sugar
4 T. Braai Spice
1 t. Coriander
1 t. Tabasco
1 15-oz. can Tomato Sauce
1 15-oz. can chopped Tomatoes
1 T. Masa Harina (corn) Flour or Corn Meal
Salt to taste
In a large pot add spices, beef bouillon, beer, and water.
Let simmer while browning all of the meat, 1 1/2 lbs. at a time. Drain each batch of meat before adding to simmering spice mixture.
Saute finely chopped onions and garlic in 1 T. of the oil. Add to spice/meat mixture, adding water if needed. Simmer 2 hours.
Add mole, sugar, braai spice, coriander, Tabasco, tomatoes and tomato sauce. Simmer 45 minutes.
Dissolve Masa Harina flour in warm water to form a paste and add to chili. Add salt and Tabasco to taste. Simmer 30 more minutes.