"los Venganza Del Almo" Chili

Ingredients

5 gr oregano
14 gr paprika
24 gr msg
95 gr gebhardts chili powder
24 gr cumin
60 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
14 gr sugar
1 gr coriander seed
5 ml louisiana sauce
230 ml tomato sauce
8 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.