Los Venganza Del Alamo Chili

Ingredients

2 gr oregano
5 gr paprika
8 gr msg
32 gr gebhardts chili powder
8 gr cumin
20 ml beef bouillon
1,000 ml old milwaukee beer
850 gr pork
900 gr chuck beef
2,700 gr rump
4 onions
10 garlic
120 ml wesson oil
1 mole
4 gr sugar
1 gr coriander seed
5 ml louisiana sauce
230 ml tomato sauce
3 gr masa harina flour

Instructions

-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 1.5 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.