Categories: Chili 
      Yield: 20 servings 
  
      1 ts Oregano 
      2 tb Paprika 
      2 tb MSG 
      9 tb Chili powder, light 
      4 tb Cumin 
      4 tb Beef bouillon 
           - (instant, crushed) 
     24 oz Old Milwaukee beer 
      2 c  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    Large onions, finely chopped 
     10    Cloves garlic, fine chopped 
    1/2 c  Wesson oil or kidney suet 
      1 ts Mole (powdered), 
           -also called mole poblano 
      1 tb Sugar 
      1 ts Coriander seed 
           -(from Chinese parsley, 
           - cilantro) 
      1 ts Louisiana Red Hot Sauce 
           - (Durkee's) 
      8 oz Tomato sauce 
      1 tb Masa Harina flour 
           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. 
   
  Bill Pfeiffer's 1980 World Champ. Chili 
   
  Reposted on the Cooking Echo by Bud Cloyd