Ingredients: 1 tbl Oregano 2 tbl Paprika 2 tbl MSG (monosodium glutamate) 9 tbl Chili powder, light 4 tbl Cumin 4 tbl Beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 cup Water 4 lb Extra lean chuck, Chili grind 2 lb Extra lean pork, Chili grind 1 lb Extra lean chuck, Cut into 1/4" cubes 2 lrg onions, finely chopped 10 x Cloves garlic, Finely chopped 1/2 cup Wesson oil or kidney suet 1 tsp Mole (powdered), Also called mole poblano 1 tbl Sugar 1 tsp Coriander see

d (from Chinese Parsley, cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz Tomato sauce 1 tbl Masa Harina flour Salt to taste

Method:
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.