---------- 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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