Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 tb Oregano 2 Lg onions; finely chopped
1 tb Paprika 5 Cloves garlic; chopped fine
1 tb Msg 1/4 c Wesson oil or kidney suet
5 1/2 tb Gebhardt's Chili powder 1/2 ts Mole; also called mole
2 tb Cumin - poblano
2 tb Beef bouillon 1/2 tb Sugar
18 oz Old Milwaukee beer 1 ts Coriander seed
1 lb Pork; cubed: thick butterfly 1/2 ts Louisiana Red Hot Sauce
- pork chops 4 oz Tomato sauce
1 lb Chuck beef; cut into cubes 1/2 tb Masa Harina flour
3 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. This is Bill Pfeiffer's 1982 World Champion
Chili recipe.

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