Capital Punishment Chili

• 1 teaspoon oregano
• 2 tablespoons paprika
• 2 tablespoons monosodium glutamate
• 9 tablespoons chili powder light
• 4 tablespoons cumin
• 4 tablespoons beef stock (instant, crushed)
• 24 ounces beer
• 2 cups water
• 4 pounds beef chuck extra lean
• 2 pounds pork extra lean
• 1 pound beef chuck extra lean, cut into 1/4" cubes
• 2 large onions finely chopped
• 10 cloves garlic fine chopped
• 1/2 cup suet kidney or wesson oil
• 1 teaspoon mole also called mole poblano
• 1 tablespoon sugar
• 1 teaspoon coriander seeds
• 1 teaspoon red hot pepper sauce red
• 8 ounces tomato sauce
• 1 tablespoon masa harina
• 1 x salt to taste

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, paprika, monosodium glutamate, chili powder light, cumin, beef stock, beer, water, beef chuck, pork extra lean, beef chuck, onions, garlic, suet kidney, mole also, sugar, coriander seeds, red hot pepper sauce red, tomato sauce, masa harina, salt

Taken from recipeland.com/recipe/v/capital-punishment-chili-41591 (may not work)