"Capitol Punishment" Chili

Yield: 6 servings
 
      1 T  Oregano
      2 T  Paprika
      2 T  MSG (monosodium glutamate)
      9 T  Chili powder, light
      4 T  Cumin
      4 T  Beef bouillon (instant, crus
     24 oz Old Milwaukee beer
      2 c  Water
      4 lb Extra lean chuck, chili grin
      2 lb Extra lean pork, chili grind
      1 lb Extra lean chuck, cut 1/4" c
      2 ea Large onions, finely chopped
     10 ea Cloves garlic, finely choppe
    1/2 c  Wesson oil or kidney suet
      1 t  Mole (powdered), also called mole poblano
      1 T  Sugar
      1 t  Coriander seed (from Chinese parsley, cilantro)
      1 t  Louisiana Red Hot Sauce (Dur
      8 oz Tomato sauce
      1 T  Masa Harina flour
           Salt to taste
 
Bill Pfeiffer's 1980 World Champ. Chili

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.