2 tablespoons Paprika
1 tablespoon Oregano
2 tablespoons MSG
9 tablespoons Chili powder
4 tablespoons Cumin
4 tablespoons Beef bouillon
24 ounces Beer
2 cups Water
1 pound Beef chuck — cut in 1/4″ cube
4 pounds Ground chuck
2 pounds Ground pork
2 large Onions — finely chopped
10 Garlic cloves — fine chop
1 tablespoon Oil
1 tablespoon Sugar
1 teaspoon Coriander seed
8 ounces Tomato sauce
1 teaspoon Louisiana red hot sauce
1 tablespoon 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 ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2 hours. Add sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. 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.