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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