MMMMM----- Recipe via Meal-Master (tm) v7.04
  
       Title: “LOS VENGANZA DEL ALMO” CHILI
  Categories: Chili, Wp
    Servings:  4
  
       1 tb Oregano
       2 tb Paprika
       2 tb MSG (monosodium glutamate)
      11 tb Gebhardt’s Chili powder
       4 tb Cumin
       4 tb 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    Large onions,
            Finely chopped
      10    Cloves garlic,
            Finely chopped
     1/2 c  Wesson oil or kidney suet
       1 ts Mole (powdered),
            Also called mole poblano
       1 tb Sugar
       2 ts Coriander seed (from Chinese
            Parsley, cilantro)
       1 ts Louisiana Red Hot Sauce
            (Durkee’s)
       8 oz Tomato sauce
       1 tb 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.
  
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