Title: Capital Punishment Chili
Categories: Mexican
Yield: 8 Servings

1	tb	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	Xtra lean chuck ground
2	lb	Xtra lean pork ground
1	lb	Xtra lean chuck 1/4" cubes
2		Large onions, chpd
10		Cloves garlic, chpd
1/2	c	Wesson oil
1	ts	Mole poblano
1	tb	Sugar
1	ts	Coriander seed
1	ts	Tabasco
8	oz	Tomato sauce
1	tb	Masa Harina flour
1		Salt to taste

Servings: 8

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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