MMMMM----- Recipe via Meal-Master (tm) v7.04

     Title: "LOS VENGANZA DEL ALMO" CHILI
Categories: Chili, Wp
  Servings:  4

     1 tb Oregano
     2 tb Paprika
     2 tb MSG (monosodium glutamate)
    11 tb Gebhardt's Chili powder
     4 tb Cumin
     4 tb Beef bouillon
          (instant, crushed)
    36 oz Old Milwaukee beer
     2 lb Pork, cubed (thick
          Butterfly pork chops)
     2 lb Chuck beef, cut into cubes
     6 lb Ground rump
     4    Large onions,
          Finely chopped
    10    Cloves garlic,
          Finely chopped
   1/2 c  Wesson oil or kidney suet
     1 ts Mole (powdered),
          Also called mole poblano
     1 tb Sugar
     2 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.

  Makes 1 pot.

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