Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Chuck, ext lean, grind |
| 1 tablespoon | Oregano |
| 2 pounds | Pork, ext lean, grind |
| 2 tablespoons | Paprika |
| 1 pounds | Chuck,ext lean, 1/4\" cubes |
| 2 tablespoons | Msg |
| 2 \N | Onions, large, fine chopped |
| 9 tablespoons | Chili powder, light |
| 10 \N | Garlic cloves, fine chopped |
| 4 tablespoons | Cumin |
| ½ cup | Oil or kidney suet |
| 4 tablespoons | Beef bouillon |
| 1 teaspoon | Mole, powdered * |
| 24 ounces | Old milwaukee beer |
| 1 tablespoon | Sugar |
| 2 cups | Water |
| 1 teaspoon | Coriander seed |
| 8 ounces | Tomato sauce |
| 1 teaspoon | Louisiana red hot sauce |
| 1 tablespoon | Masa harina flour |
| \N \N | Salt to taste |
* 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 1½ 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.