Los Venganza Del Almo Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: LOS VENGANZA DEL ALMO CHILI
Categories: Chili
Yield: 10 servings

1 T Oregano
10 Garlic cloves, fine chopped
2 T Paprika
1/2 c Wesson oil or kidney suet
2 T Msg
1 t Mole (powdered) *
11 T Gebhardt's chili powder
1 T Sugar
4 T Cumin
2 t Coriander seed
4 T Beef bouillon, crushed
1 t Louisiana red hot sauce
36 oz Old milwaukee beer
8 oz Tomato sauce
2 lb Pork, cubed
1 T Masa harina flour
2 lb Beef, chuck, cubed
4 Onions, large, fine chopped
6 lb Beef, ground, rump

* also called mole poblano
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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