Categories: Chili 
      Yield: 20 servings 
  
      4 lb Chuck, ext lean, grind              4 tb Beef bouillon 
      1 tb Oregano                             1 ts Mole, powdered * 
      2 lb Pork, ext lean, grind              24 oz Old milwaukee beer 
      2 tb Paprika                             1 tb Sugar 
      1 lb Chuck,ext lean, 1/4" cubes          2 c  Water 
      2 tb Msg                                 1 ts Coriander seed 
      2    Onions, large, fine chopped         8 oz Tomato sauce 
      9 tb Chili powder, light                 1 ts Louisiana red hot sauce 
     10    Garlic cloves, fine chopped         1 tb Masa harina flour 
      4 tb Cumin                                    Salt to taste 
    1/2 c  Oil or kidney suet              
  
  * Also called mole poblano 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.