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Los Venganza Del Alamo Chili

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      Title: LOS VENGANZA DEL ALAMO CHILI
 Categories: Main dish, Chili
      Yield: 1 Servings
 
      1 tb Oregano
      2 tb Paprika
      2 tb MSG (monosodium glutamate)
     11 tb Gebhardt's Chili powder
      4 tb Cumin
      4 tb Beef bouillon (instant,
           -crushed)
     36 oz Old Milwaukee beer
      2 lb Pork, cubed (thick butterfly
           -pork chops)
      2 lb Chuck beef, cut into cubes
      6 lb Ground rump
      4 lg Onions, finely chopped
     10    Cloves garlic, finely
           -chopped
    1/2 c  Wesson oil or kidney suet
      1 ts Mole (powdered), also calle
           -mole poblano
      1 tb Sugar
      2 ts Coriander seed (from Chines
           -parsley, cilantro)
      1 ts 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. Makes 1 pot.
 
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