Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Oregano 10 cl Garlic, finely chopped
2 T Paprika 1/2 c Wesson oil or kidney suet
2 T MSG (monosodium glutamate) 1 t Mole (powdered), also called
11 T Gebhardt's Chili powder -mole poblano
4 T Cumin 1 T Sugar
4 T Beef bouillon (instant, 2 t Coriander seed (from Chinese
-crushed) -parsley, cilantro)
36 oz Old Milwaukee beer 1 t Louisiana Red Hot Sauce
2 lb Pork, cubed (thick butterfly -(Durkee's)
-pork chops) 8 oz Tomato sauce
2 lb Chuck beef, cut into cubes 1 T Masa Harina flour
6 lb Ground rump Salt to taste
4 lg Onions, finely chopped

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.
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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