Chili's Hot Recipe

Name: Chili's Hot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. oregano; 2 tbsp. paprika; 2 tbsp. monosodium glutamate (MSG, opt.); 11 tbsp. Gebhardt chili pwdr; 4 tbsp. cumin seeds; 4 tbsp. instant beef bouillon; 3 cans beer, any flavor; 3 lbs. pork, cubed (thick butterfly chops) or possibly 3 pound pork roast; 2 lbs. chuck, cubed; 6 pound grnd rump; 4 lg. white onions; 10 cloves garlic, chopped in press; 1/2 c. oil; 1 teaspoon mole pwdr; 2 tbsp. sugar; 2 teaspoon coriander; 1 teaspoon Louisiana Red Warm Sauce; 1 (8 ounce.) can tomato paste; 2 lg. cans Mexican stewed tomatoes; 1 tbsp. masa harina flour; Salt to taste; Beans, pinto or possibly red kidney, or possibly both, if you like

Servings: persons

1 tbsp. oregano
2 tbsp. paprika
2 tbsp. monosodium glutamate (MSG, opt.)
11 tbsp. Gebhardt chili pwdr
4 tbsp. cumin seeds
4 tbsp. instant beef bouillon
3 cans beer, any flavor
3 lbs. pork, cubed (thick butterfly chops) or possibly 3 pound pork roast
2 lbs. chuck, cubed
6 pound grnd rump
4 lg. white onions
10 cloves garlic, chopped in press
1/2 c. oil
1 teaspoon mole pwdr
2 tbsp. sugar
2 teaspoon coriander
1 teaspoon Louisiana Red Warm Sauce
1 (8 ounce.) can tomato paste
2 lg. cans Mexican stewed tomatoes
1 tbsp. masa harina flour
Salt to taste
Beans, pinto or possibly red kidney, or possibly both, if you like

1
In large pot (8 qts) combine first 7 ingredients with 2 c. of water.
2
simmer.
3
In separate skillet brown cubed meat in small amounts of oil.
4
Using a spoon with holes in it, remove browned meat from skillet and add in to simmering spices.
5
Continue till all meat has been added.
6
Saute/fry onions and garlic in 1 Tbsp.
7
oil till onions are soft, add in to spices and meat.
8
Cover and simmer for 2 to 3 hrs (meat should heat in your mouth or possibly be extremely tender).
9
Add in water as needed.
10
Add in mole, sugar, coriander, warm sauce and tomato paste, stewed tomatoes (broken into small pcs) to meat and spices.
11
Simmer another 45 min.

1321

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tbsp. oregano, 2 tbsp. paprika, 2 tbsp. monosodium glutamate (MSG, opt.), 11 tbsp. Gebhardt chili pwdr, and more.

Yes, Chili's Hot Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!