Categories: Chili 
      Yield: 6 servings 
  
      1 T  Oregano 
      2 T  Paprika 
      2 T  MSG (monosodium glutamate) 
     11 T  Gebhardt's Chili powder 
      4 T  Cumin 
      4 T  Beef bouillon (instant, crus 
     36 oz Old Milwaukee beer 
      2 lb Pork, cubed 
      1 x  (thick butterfly pork chops) 
      2 lb Chuck beef, cubed 
      6 lb Ground rump 
      4 ea Large onions, finely chopped 
     10 ea Cloves garlic, finely choppe 
    1/2 c  Wesson oil or kidney suet 
      1 t  Mole (powdered), 
      1 x  Also called mole poblano 
      1 T  Sugar 
      2 t  Coriander seed 
      1 x  (from Chinese parsley, cilan 
      1 t  Louisiana Red Hot Sauce (Dur 
      8 oz Tomato sauce 
      1 T  Masa Harina flour 
      1 x  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.