Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Oregano
  10                    Garlic cloves, fine chopped
   2       tb           Paprika
     1/2   c            Wesson oil or kidney suet
   2       tb           Msg
   1       t            Mole (powdered) *
  11       tb           Gebhardt's chili powder
   1       tb           Sugar
   4       tb           Cumin
   2       ts           Coriander seed
   4       tb           Beef bouillon, crushed
   1       t            Louisiana red hot sauce
  36       oz           Old milwaukee beer
   8       oz           Tomato sauce
   2       lb           Pork, cubed
   1       tb           Masa harina flour
   2       lb           Beef, chuck, cubed
   4                    Onions, large, fine chopped
   6       lb           Beef, ground, rump

Preparation:

* also called mole poblano 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.