1 t Oregano
2 tb Paprika
2 tb MSG
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon
– (instant, crushed) 24 oz Old Milwaukee beer
2 c Water
4 lb Extra lean chuck,
– chili grind 2 lb Extra lean pork, chili grind
1 lb Extra lean chuck,
-cut into 1/4″ cubes 2 Large onions, finely chopped
10 Cloves garlic, fine chopped
1/2 c Wesson oil or kidney suet
1 t Mole (powdered),
-also called mole poblano 1 tb Sugar
1 t Coriander seed
-(from Chinese parsley, – cilantro) 1 t 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. Bill Pfeiffer’s 1980 World Champ. Chili Reposted on the Cooking Echo by Bud Cloyd