Los venganza del almo chili

Yield: 10 Servings

Ingredients:

1 tb Oregano
10 Garlic cloves fine chopped
2 tb Paprika
1/2 c Wesson oil or kidney suet
2 tb Msg
1 ts Mole (powdered) *
11 tb Gebhardt's chili powder
1 tb Sugar
4 tb Cumin
2 ts Coriander seed
4 tb Beef bouillon crushed
1 ts 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

Instructions:

ground rump * 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.