BILL PFEIFFER'S "LOS VENGANZA DEL ALMO" CHILI

      Title: BILL PFEIFFER'S "LOS VENGANZA DEL ALMO" CHILI
  Categories: Chili
       Yield: 25 Servings
  
       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 lg Onions, finely chopped
      10 cl 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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