Recipe - Bill Pfeiffers Los Venganza Del Almo Chili

1 tablespoon Oregano
2 tablespoon Paprika
2 tablespoon MSG (monosodium glutamate)
11 tablespoon Gebhardt's Chili powder
4 tablespoon Cumin
4 tablespoon Beef bouillon (instant,
crushed)
36 ounce Old Milwaukee beer
2 pound Pork, cubed (thick butterfly
pork chops)
2 pound Chuck beef, cut into cubes
6 pound Ground rump
4 lg Onions, finely chopped
10 cl Garlic, finely chopped
One half cup Wesson oil or kidney suet
1 teaspoon Mole (powdered), also called
mole poblano
1 tablespoon Sugar
2 teaspoon Coriander seed (from Chinese
parsley, cilantro)
1 teaspoon Louisiana Red Hot Sauce
(Durkee's)
8 ounce Tomato sauce
1 tablespoon Masa Harina flour
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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini