Montezuma's Revenge

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 tablespoon sugar
• 8 ounces beef consomme
• 2 teaspoons oregano
• 2 tablespoons paprika
• 2 tablespoons cumin
• 1 tablespoon celery salt
• 7 tablespoons gebhardt® chili powder
• 2 tablespoons msg
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 tablespoon mole
• 2 cups water
• oil (to coat frying pan)
• 2 lbs beef chuck, cut by hand into 3/8-inch cubes
• 2 lbs top round beef, coarsely ground
• 2 lbs lamb butt, medium ground
• oil (to coat frying pan, again)
• 3 cups finely minced onions
• 2 tablespoons finely minced fresh garlic
• 1 cup green chili, chopped
• 1 (20 ounce) can hunts tomato sauce
• 1 can old milwaukee beer
• masa harina, as needed

Recipe

• 1 combine first 11 ingredients (sugar to mole) with the 2 cups of water (you may need to do this on the stove); when all is dissolved, add to a large, heavy cooking pot and keep at a light boil.
• 2 in a skillet, saute the meat in a little oil; when all is browned, add to the large pot.
• 3 add a little more oil to the skillet, then saute the onion and garlic.
• 4 add to the large pot, along with the green chiles and the tomato sauce.
• 5 bring mixture to a boil, then add the beer.
• 6 simmer, uncovered, for 1-1/2 to 2 hours, stirring occasionally.
• 7 let stand for 30 minutes and skim off excess grease.
• 8 correct seasonings to taste.
• 9 thicken with masa harina in warm water to suitable consistency.
• 10 cover and let stand one hour before serving.