1 T  Oregano

     10    Garlic cloves, fine chopped

      2 T  Paprika

    1/2 c  Wesson oil or kidney suet

      2 T  Msg

      1 t  Mole (powdered) *

     11 T  Gebhardt's chili powder

      1 T  Sugar

      4 T  Cumin

      2 t  Coriander seed

      4 T  Beef bouillon, crushed

      1 t  Louisiana red hot sauce

     36 oz Old milwaukee beer

      8 oz Tomato sauce

      2 lb Pork, cubed

      1 T  Masa harina flour

      2 lb Beef, chuck, cubed

      4    Onions, large, fine chopped

      6 lb Beef, ground, rump

  * also called mole poblano
  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.