"Los Venganza Del Almo" Chili

• 1 tb oregano

• 2 tb Paprika

• 2 tb MSG (monosodium glutamate)

• 11 tb Gebhardt's Chili powder

• 4 tb cumin

• 4 tb Beef bouillon

• 0 (instant, crushed)

• 36 oz Old milwaukee beer

• 2 lb Pork, cubed (thick

• 0 Butterfly pork chops)

• 2 lb Chuck beef, cut into cubes

• 6 lb Ground rump

• 4 Large onions,

• 0 finely chopped

• 10 Cloves garlic,

• 0 finely chopped

• 0.5 c Wesson oil or kidney suet

• 1 t Mole (powdered),

• 0 Also called mole poblano

• 1 tb sugar

• 2 ts Coriander seed (from Chinese

• 0 Parsley, cilantro)

• 1 t Louisiana red hot sauce

• 0 (Durkee's)

• 8 oz tomato sauce

• 1 tb Masa harina flour

• 0 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 Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. 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. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.