Ingredients

• 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 chops)
• 2 lb chuck beef, cut into cubes
• 6 lb ground rump4 large onions, finely chopped
• 10 cloves garlic, finely chopped1/2 C Wesson oil or kidney suet
• 1 tsp mole (powdered), also called mole poblano
• 1 T sugar
• 2 tsp coriander seed (from Chinese parsley, cilantro)
• 1 tsp Louisiana Red Hot Sauce (Durkee's)
• 8 oz tomato sauce
• 1 T Masa Harina flour
• salt to taste

Directions

In a pot or pharmaceutical V-Blender, add spices, beef bouillon. Blend for 1 min. remove to pot, add beer, 2 cups water. Simmer. In separate skillet, brown meat in 1lb. batches with onion, garlic. Drain, add to spices. Saute onion, garlic in 1 tbs oil. Add to spices and meat. Add water as needed. Simmer 2 hours. Add mole, sugar, cilantro, XXX-Rated! Salsa, tomato sauce. Simmer 45 min. Dissolve flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes.