Los Venganza Del Alamo Chili

• 1 tablespoon oregano
• 2 tablespoons paprika
• 2 tablespoons msg or 2 tablespoons Accent seasoning
• 11 tablespoons chili powder
• 4 tablespoons cumin
• 4 tablespoons instant beef bouillon, crushed
• 36 ounces Old Milwaukee beer
• 2 lbs thick butterfly pork chops, cubed
• 2 lbs beef chuck, cubeed
• 6 lbs ground rump roast
• 4 large onions, finely chopped
• 10 garlic cloves, finely chopped
• 12 cup Wesson Oil or 12 cup kidney suet
• 1 teaspoon mole poblano chile
• 1 tablespoon sugar
• 2 teaspoons coriander seeds
• 1 teaspoon louisiana red hot sauce
• 8 ounces tomato sauce
• 1 tablespoon masa harina flour
• salt

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 T. 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 minute.
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.
19. Louisiana Hot Sauce for hotter taste.
20. Makes 1 pot.

oregano, paprika, accent seasoning, chili powder, cumin, instant beef bouillon, milwaukee beer, pork chops, beef chuck, ground rump roast, onions, garlic, wesson oil, poblano chile, sugar, coriander seeds, louisiana red hot sauce, tomato sauce, flour, salt

Taken from www.food.com/recipe/los-venganza-del-alamo-chili-142576 (may not work)