Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       Tablespoon   Oregano
   2       Tablespoon   Paprika
   2       Tablespoon   MSG (monosodium glutamate)
   9       Tablespoon   Chili powder, light
   4       Tablespoon   Cumin
   4       Tablespoon   Beef bouillon (instant, crus
  24       Ounce        Old Milwaukee beer
   2       cup          Water
   4       pound        Extra lean chuck, chili grin
   2       pound        Extra lean pork, chili grind
   1       pound        Extra lean chuck, cut 1/4" c
   2       Large        onions, finely chopped
  10       Cloves       garlic, finely choppe
     1/2   cup          Wesson oil or kidney suet
   1       Teaspoon     Mole (powdered), Also called mole poblano
   1       Tablespoon   Sugar
   1       Teaspoon     Coriander seed 
   1       Teaspoon     Louisiana Red Hot Sauce  
   8       Ounces       Tomato sauce
   1       Tablespoon   Masa Harina flour
   1       dash         Salt to taste

Preparation:

Bill Pfeiffer's 1980 World Champ. Chili 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 po