4 lb Chuck, ext lean, grind

      1 T  Oregano

      2 lb Pork, ext lean, grind

      2 T  Paprika

      1 lb Chuck,ext lean, 1/4" cubes

      2 T  Msg

      2    Onions, large, fine chopped

      9 T  Chili powder, light

     10    Garlic cloves, fine chopped

      4 T  Cumin

    1/2 c  Oil or kidney suet

      4 T  Beef bouillon

      1 t  Mole, powdered *

     24 oz Old milwaukee beer

      1 T  Sugar

      2 c  Water

      1 t  Coriander seed

      8 oz Tomato sauce

      1 t  Louisiana red hot sauce

      1 T  Masa harina flour

           Salt to taste
  * 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.