MMMMM----- Recipe via Meal-Master (tm) v7.04
 
      Title: "LOS VENGANZA DEL ALMO" CHILI
 Categories: Chili, Wp
   Servings:  4
 
      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    Large onions,
           Finely chopped
     10    Cloves garlic,
           Finely chopped
    1/2 c  Wesson oil or kidney suet
      1 ts Mole (powdered),
           Also called mole poblano
      1 tb Sugar
      2 ts Coriander seed (from Chinese
           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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