Los venganza del alamo chili

Yield: 1 Servings

Ingredients:

1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
11 tb Gebhardt's Chili powder
4 tb Cumin
4 tb 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 rump
4 lg Onions finely chopped
10 Cloves garlic finely -chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered) also calle -mole poblano
1 tb Sugar
2 ts Coriander seed (from Chines -parsley cilantro)
1 ts Louisiana Red Hot Sauce -(Durkee's)
8 oz Tomato sauce
1 tb Masa Harina flour

Instructions:

-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. Makes 1 pot.