Venganza Chili Recipe

Ingredients :
1 tablespoon oregano, 2 tablespoons paprika, 4 tablespoons cumin, 4 tablespoons beef bouillon (instant, crushed), 2 tablespoons MSG (monosodium glutamate), 11 tablespoons Gebhardt’s Chili powder, 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, 1 teaspoon mole (powdered), 1 tablespoon sugar, 10 cloves garlic, finely chopped, 1/2 cup Wesson oil or kidney suet, 1 teaspoons Louisiana Red Hot Sauce (Durkee’s), 8 ounces tomato sauce, 2 teaspoons coriander seed (from Chinese parsley, cilantro), 1 tablespoon Masa Harina flour, Salt according to taste

Preparation :
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 one pound or 1 1/2 pound batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in one tablespoon. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45-50 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.