Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oregano 4 lg Onions -- finely chopped
2 tb Paprika 3/8 c Garlic -- finely chopped
2 tb MSG 1/2 c Wesson oil or kidney suet
11 tb Gebhardt's Chili powder 1 ts Mole (powdered) -- also
4 tb Cumin -called poblano
4 tb Beef bouillon -- (instant 1 tb Sugar
-crushed) 2 ts Coriander seed (from Chinese
36 oz Old Milwaukee beer -Parsley, cilantro)
2 lb Pork (thick butterfly pork 1 ts Louisiana Red Hot Sauce --
-chops) -- cubed (Durkee's)
2 lb Chuck beef -- cut into 8 oz Tomato sauce
-cubes 1 tb Masa Harina flour
6 lb Ground rump 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.

Recipe By :

From: Marjorie Scofield Date: 10-19-95 (00:25)
(160) Fido: Recipes

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