---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chili
       Yield: 6 servings
       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, crus
      36 oz Old Milwaukee beer
       2 lb Pork, cubed
       1 x  (thick butterfly pork chops)
       2 lb Chuck beef, cubed
       6 lb Ground rump
       4 ea Large onions, finely chopped
      10 ea Cloves garlic, finely choppe
     1/2 c  Wesson oil or kidney suet
       1 t  Mole (powdered),
       1 x  Also called mole poblano
       1 T  Sugar
       2 t  Coriander seed
       1 x  (from Chinese parsley, cilan
       1 t  Louisiana Red Hot Sauce (Dur
       8 oz Tomato sauce
       1 T  Masa Harina flour
       1 x  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.