los Venganza Del Almo Chili

Servings: 4 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 Large onions,

Finely chopped 10 Cloves garlic,

Finely chopped 1/2 c Wesson oil or kidney suet

1 ts Mole (powdered),

Also called mole poblano 1 tb Sugar

2 ts Coriander seed (from Chinese

Parsley, cilantro) 1 ts Louisiana Red Hot Sauce

(Durkee's) 8 oz Tomato sauce

1 tb 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 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.