1 T  Oregano

      2 T  Paprika

      2 T  MSG (monosodium glutamate)

     11 T  Gebhardt's Chili powder

      4 T  Cumin

      4 T  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    Cloves garlic, finely

           -chopped
    1/2 c  Wesson oil or kidney suet

      1 t  Mole (powdered), also calle

           -mole poblano
      1 T  Sugar

      2 t  Coriander seed (from Chines

           -parsley, cilantro)
      1 t  Louisiana Red Hot Sauce

           -(Durkee's)
      8 oz Tomato sauce

      1 T  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.