How To make Los Venganza Del Alamo Chili

1 T Oregano
2 T Paprika
2 T MSG (monosodium glutamate)
11 T Gebhardt's Chili powder
4 T Cumin
4 T 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 lg Onions, finely chopped
10 Cloves garlic, finely
-chopped 1/2 c Wesson oil or kidney suet
1 t Mole (powdered), also calle
-mole poblano 1 T Sugar
2 t Coriander seed (from Chines
-parsley, cilantro) 1 t Louisiana Red Hot Sauce
-(Durkee's) 8 oz Tomato sauce
1 T 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.