1 tablespoon Oregano
2 tablespoons Paprika
2 tablespoons MSG (monosodium glutamate)
11 tablespoon Gebhardt’s Chili powder
4 tablespoons Cumin
4 tablespoons Beef bouillon (instant, crushed)
36 ounces Old Milwaukee beer
2 pounds Pork, cubed (thick Butterfly pork chops)
2 pounds Chuck beef, cut into cubes
6 pounds Ground rump
4 Large onions, Finely chopped
10 Cloves garlic, Finely chopped
1/2 cup Wesson oil or kidney suet
1 teaspoon Mole (powdered), Also called mole poblano
1 tablespoon Sugar
2 teaspoons Coriander seed (from Chinese Parsley, cilantro)
1 teaspoon Louisiana Red Hot Sauce (Durkee’s)
8 ounces Tomato 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 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 tablespoon 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.