Los Venganza Del Almo Chili

• 1 tablespoon oregano
• 10 each garlic cloves chopped
• 2 tablespoons paprika
• 2 tablespoons monosodium glutamate
• 1 tablespoon sugar
• 4 tablespoons cumin
• 2 teaspoons coriander seeds
• 4 tablespoons beef stock crushed
• 1 teaspoon red hot pepper sauce
• 36 ounces beer
• 8 ounces tomato sauce
• 2 pounds pork cubed
• 2 pounds beef cubed
• 4 each onions chopped
• 6 pounds beef ground

1. In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups water.
2. Let simmer.
3. In a separate skillet, brown meat in 1 lb .
4. or 1 1/2 lb .
5. batches with Wesson oil or suet.
6. Drain and add to simmering spices.
7. Continue until all meat is done.
8. Saute chopped onion and garlic in 1 tablespoon oil or suet.
9. Add to spices and meat mixture.
10. Add water as needed.
11. Simmer 2 hours.
12. Add mole, Sugar, Coriander seed, hot sauce and Tomato Sauce.
13. Simmer 45 min.
14. Dissolve masa harina flour in warm water to form a paste.
15. Add to chili.
16. Add salt to taste.
17. Simmer for 30 minutes.
18. Add additional Louisiana Hot Sauce for hotter taste.

oregano, garlic, paprika, monosodium glutamate, sugar, cumin, coriander seeds, beef stock crushed, red hot pepper sauce, beer, tomato sauce, pork, beef, onions, beef ground

Taken from recipeland.com/recipe/v/los-venganza-del-almo-chili-43801 (may not work)