Chili's Hot Recipe

• 1 tbsp. oregano
• 2 tbsp. paprika
• 2 tbsp. monosodium glutamate (MSG, opt.)
• 11 tbsp. Gebhardt chili pwdr
• 4 tbsp. cumin seeds
• 4 tbsp. instant beef bouillon
• 3 cans beer, any flavor
• 3 lbs. pork, cubed (thick butterfly chops) or possibly 3 pound pork roast
• 2 lbs. chuck, cubed
• 6 pound grnd rump
• 4 lg. white onions
• 10 cloves garlic, chopped in press
• 1/2 c. oil
• 1 teaspoon mole pwdr
• 2 tbsp. sugar
• 2 teaspoon coriander
• 1 teaspoon Louisiana Red Warm Sauce
• 1 (8 ounce.) can tomato paste
• 2 lg. cans Mexican stewed tomatoes
• 1 tbsp. masa harina flour
• Salt to taste
• Beans, pinto or possibly red kidney, or possibly both, if you like

1. In large pot (8 qts) combine first 7 ingredients with 2 c. of water.
2. simmer.
3. In separate skillet brown cubed meat in small amounts of oil.
4. Using a spoon with holes in it, remove browned meat from skillet and add in to simmering spices.
5. Continue till all meat has been added.
6. Saute/fry onions and garlic in 1 Tbsp.
7. oil till onions are soft, add in to spices and meat.
8. Cover and simmer for 2 to 3 hrs (meat should heat in your mouth or possibly be extremely tender).
9. Add in water as needed.
10. Add in mole, sugar, coriander, warm sauce and tomato paste, stewed tomatoes (broken into small pcs) to meat and spices.
11. Simmer another 45 min.

oregano, paprika, glutamate, gebhardt chili pwdr, cumin seeds, instant beef bouillon, pork, chuck, rump, white onions, garlic, oil, pwdr, sugar, coriander, red, tomato paste, tomatoes, flour, salt, beans

Taken from cookeatshare.com/recipes/chili-s-hot-25905 (may not work)