Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Paprika |
| 1 tablespoon | Oregano |
| 2 tablespoons | MSG |
| 9 tablespoons | Chili powder |
| 4 tablespoons | Cumin |
| 4 tablespoons | Beef bouillon |
| 24 ounces | Beer |
| 2 cups | Water |
| 1 pounds | Beef chuck; cut in 1/4\" cube |
| 4 pounds | Ground chuck |
| 2 pounds | Ground pork |
| 2 larges | Onions; finely chopped |
| 10 \N | Garlic cloves; fine chop |
| 1 tablespoon | Oil |
| 1 tablespoon | Sugar |
| 1 teaspoon | Coriander seed |
| 8 ounces | Tomato sauce |
| 1 teaspoon | Louisiana red hot sauce |
| 1 tablespoon | Masa harina flour |
| \N \N | 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 ground meat in 1 lb or 1½ lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture.
Add Water as needed. Simmer 2 hours. Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. 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.