Bill Pfeiffer's "Los Venganza Del Almo" Chili

      Yield: 25 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

           -crushed)

     36 oz old milwaukee beer

      2 lb pork,cubed (thick butterfly

           - pork c,hops)

      2 lb chuck beef,cut into cubes

      6 lb rump,Ground

      4 lg onions,finely chopped

     10 cl garlic,finely chopped

    1/2 c  wesson oil (or kidney suet)

      1 t  mole (powdered),also called

           - mole p,oblano

      1 T  sugar

      2 t  coriander seed (from chinese

           - parsle,y, cilantro)

      1 t  louisiana red hot sauce

           -(durkee's)

      8 oz tomato sauce

      1 T  masa harina flour

      1    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.