---------- 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.
 
-----