Los Venganza Del Almo

1

Tablespoon oregano    

2

Tablespoons paprika    

2

Tablespoons MSG    

11

Tablespoons Gebhardt chili powder  

4

Tablespoons cumin    

4

Tablespoons instant beef bouillon, crushed 

3

cans beer    

2

pounds butterfly pork chops, cubed 

2

pounds chuck cubed   

6

pounds ground rump   

4

large onions, finely chopped  

10

cloves garlic, finely chopped  

1/2

cup Wesson Oil or kidney suet

1

teaspoon mole, powdered   

1

Tablespoon sugar    

2

Tablespoons coriander    

1

teaspoon Tabasco sauce   

1

8 ounce can Hunt’s tomato sauce

1

Tablespoon masa harina flour  

salt to taste    

In a large pot, add paprika, oregano, MSG, Gebhardt chili powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 11/2 pounds meat with 1 Tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added. Sauté finely chopped onions and garlic in 1 Tablespoon Wesson oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander and Hunt’s tomato sauce Simmer 45 minutes. Dissolve masa harina flour in warm water until pasty. Add to chili. Add salt to taste. Simmer 30 minutes. For hotter chili, add additional Tabasco to taste.