Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Mole (powdered),
                        Also called mole poblano
   1       tb           Sugar
   2       ts           Coriander seed (from Chinese
                        Parsley, cilantro)
   1       t            Louisiana Red Hot Sauce
                        (Durkee's)
   8       oz           Tomato sauce
   1       tb           Masa Harina flour
                        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.