Capital Punishment Chili

1 t Oregano

2 tb Paprika

2 tb MSG

9 tb Chili powder, light

4 tb Cumin

4 tb Beef bouillon

- (instant, crushed) 24 oz Old Milwaukee beer

2 c Water

4 lb Extra lean chuck,

- chili grind 2 lb Extra lean pork, chili grind

1 lb Extra lean chuck,

-cut into 1/4" cubes 2 Large onions, finely chopped

10 Cloves garlic, fine chopped

1/2 c Wesson oil or kidney suet

1 t Mole (powdered),

-also called mole poblano 1 tb Sugar

1 t Coriander seed

-(from Chinese parsley, - cilantro) 1 t 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. Bill Pfeiffer`s 1980 World Champ. Chili Reposted on the Cooking Echo by Bud Cloyd