Ingredients
- 10 garlic (cloves)
- 2 onions
- 1 mole
- 5 lb extra chuck (lean)
- 24 oz old milwaukee beer
- 2 lb extra pork (lean)
- 2 c water
- 8 oz tomato sauce
- 1/2 c wesson oil
- 9 tb chili powder
- 4 tb beef bouillon
- 2 tb msg
- 4 tb cumin
- 2 tb paprika
- 1 tb sugar
- 1 tb masa harina flour
- 1 ts louisiana sauce (red hot)
- 1 tb oregano
- 1 ts coriander seed
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.
