2

cans beer      

8

Tablespoons chili powder     

1

Tablespoon oregano      

2

Tablespoons MSG      

2

Tablespoons paprika      

4

Tablespoons ground cumin     

1

14 1/4 ounce can chicken broth  

2

teaspoons seasoning salt     

1/2

teaspoon ground black pepper    

1/4

teaspoon white sweet basil    

1/4

teaspoon ground thyme     

3

Pounds ground beef      

2

pounds stew beef, cut into 1/4 inch cubes

3

pounds thin center-cut pork chops, cut into 1/4 inch cubes      

2

pounds Italian sausage     

1

15 1/2 ounce can Hunt’s Special tomato sauce 

3

6 ounce cans V-8 juice   

4

large tomatoes, cubed     

2

bay leaves      

1/4

cup olive oil     

2

large Spanish onions, chopped    

3

medium green peppers, chopped    

1

bunch celery, chopped     

6

tiny hot peppers, sliced    

2

teaspoons minced garlic     

1

Tablespoon sugar      

1

teaspoon coriander      

1

teaspoon mole, powdered     

1

teaspoon Tabasco sauce     

1

Tablespoon masa harina flour

garlic salt to taste

In large pot, combine first 12 ingredients. Simmer. In separate skillet, sprinkle pork generously with garlic salt. Brown, drain and add to the pot. Repeat process with the beef. Add tomato sauce, stewed tomatoes, V-8 juice, tomatoes and bay leaves. Sauté onions, green peppers, celery, hot peppers and minced garlic in olive oil until tender. Add to pot. Simmer 11/2 hours, stirring every 15 to 20 minutes. Add sugar, coriander, mole and Tabasco sauce. Simmer 30 minutes. Dissolve flour in warm water, and add to chili. Simmer 30 minutes.