Los Venganza Del Almo Chili

Course :	Chili
From:	HungryMonster.com
Serves:	4

Ingredients:

1	tablespoons	Oregano
2	tablespoons	Paprika
2	tablespoons	MSG (monosodium glutamate)
11	tablespoons	Chili powder
4	tablespoons	Cumin
4	tablespoons	Beef bouillon
36	ounces	beer
2	pound	Pork
2	pound	Chuck beef, cut into cubes
6	pound	Ground rump
4	Large	onions
10	Cloves	garlic
1/2	Cup	Wesson oil or kidney suet
1	teaspoon	Mole (powdered)
1	tablespoons	Sugar
2	teaspoon	Coriander seed (from Chinese Parsley, cilantro)
1	teaspoon	Louisiana Red Hot Sauce
8	ounces	Tomato sauce
1	tablespoons	Masa Harina flour
1	teaspoon	Salt to taste

Preparation:

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.