Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oregano 10 Cloves garlic, finely
2 tb Paprika -chopped
2 tb MSG (monosodium glutamate) 1/2 c Wesson oil or kidney suet
11 tb Gebhardt's Chili powder 1 ts Mole (powdered), also calle
4 tb Cumin -mole poblano
4 tb Beef bouillon (instant, 1 tb Sugar
-crushed) 2 ts Coriander seed (from Chines
36 oz Old Milwaukee beer -parsley, cilantro)
2 lb Pork, cubed (thick butterfly 1 ts Louisiana Red Hot Sauce
-pork chops) -(Durkee's)
2 lb Chuck beef, cut into cubes 8 oz Tomato sauce
6 lb Ground rump 1 tb Masa Harina flour
4 lg Onions, finely chopped -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.

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