Bill Pfeiffer's Los Venganza Del Almo Chili

Course : Chili
Serves: 25
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1 tablespoons Oregano
2 tablespoons Paprika
2 tablespoons MSG (monosodium glutamate)
11 tablespoons Gebhardts Chili powder
4 tablespoons Cumin
4 tablespoons Beef bouillon (instant, crushed)
36 ounces Old Milwaukee beer
2 pounds Pork, cubed (thick butterfly pork chops)
2 pounds Chuck beef, cut into cubes
6 pounds Ground rump
4 large Onions, finely chopped
10 cloves Garlic finely chopped
1/2 Cup Wesson oil or kidney suet
1 teaspoon Mole (powdered), also called mole poblano
1 tablespoons Sugar
2 teaspoons 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 / Directions:

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.

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