Los Venganza Del Alamo Chili -

2 T Paprika

2 T MSG (monosodium glutamate)

11 T Gebhardt's Chili powder

4 T Cumin

4 T Beef bouillon

36 oz Old Milwaukee beer

2 lb Pork, cubed

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 t Mole (powdered), also calle

-mole poblano 1 T Sugar

2 t Coriander seed

1 t Louisiana Red Hot Sauce

-(Durkee's) 8 oz Tomato sauce

1 T Masa Harina flour

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.