"Los Venganza Del Almo" Chili

      Yield: 4 Servings

      1 T  oregano

      2 T  paprika

      2 T  msg (monosodium glutamate)

     11 T  gebhardt's chili powder

      4 T  cumin

      4 T  beef bouillon

      1    (instant,crushed)

     36 oz old milwaukee beer

      2 lb pork,cubed (thick

      1    butterfly pork chops)

      2 lb chuck beef,cut into cubes

      6 lb rump,Ground

      4    large onions

      1    finely,Chopped

     10    cloves garlic

      1    finely,Chopped

    1/2 c  wesson oil (or kidney suet)

      1 t  mole (powdered)

      1    also called mole poblano

      1 T  sugar

      2 t  coriander seed (from chinese

      1    parsley,cilantro)

      1 t  louisiana red hot sauce

      1    (durkee's)

      8 oz tomato sauce

      1 T  masa harina flour

      1    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.