Los Venganza Del Alamo Chili

Ingredients

1 t oregano
2 t paprika
2 t msg
11 t gebhardts chili powder
4 t cumin
4 t beef bouillon
36 oz old milwaukee beer
2 lb pork
2 lb chuck beef
6 lb rump
4 onions
10 garlic
1/2 c wesson oil
1 mole
1 t sugar
2 t coriander seed
1 t louisiana sauce
8 oz tomato sauce
1 t 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 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.