"Capitol Punishment" Chili 

Ingredients

Yield: 4 Servings
 
      1 T  oregano
      2 T  paprika
      2 T  msg (monosodium glutamate)
      9 T  chili powder,light
      4 T  cumin
      4 T  beef bouillon
      1  (instant,crushed)
      24 oz old milwaukee beer
      2 c  water
      4 lb chuck,Extra Lean
      1 chili grind
      2 lb pork,Extra Lean
      1 chili grind
      1 lb chuck,Extra Lean
      1 cut into 1/4 cubes
      2 large onions,finely chopped
      10 cloves garlic
      1 finely,Chopped
      1/2 c wesson oil (or kidney suet)
      1 t mole (powdered)
      1  also called mole poblano
      1 T  sugar
      1 t  coriander seed (from chinese
      1 parsley,cilantro)
      1 t  louisiana red hot sauce
      1 (durkee's)
      8 oz tomato sauce
      1 T  masa harina flour
      1 salt,To Taste

Method

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.