1/4

cup olive oil   

3

yellow onions, chopped   

12

cloves garlic, minced   

4

celery stalks, without leaves, chopped 

3

green peppers, seeded and chopped 

12

jalapeno peppers, seeded and finely chopped

5

pounds cubed beef sirloin, fat removed

3

pounds cubed pork loin, fat removed

2

pounds hot Italian sausage, casings removed

12

ounces beer    

1

15 ounce can tomato puree 

4

Tablespoons masa flour   

2

Tablespoons mole powder   

2

Tablespoons chicken bouillon granules  

6

Tablespoons beef bouillon granules  

1

teaspoon black pepper   

2

Tablespoons MSG    

5

Tablespoons pure chili powder  

or 7 Tablespoons commercial chili powder 

3-4

Tablespoons ground cumin   

1

teaspoon oregano    

1

teaspoon celery salt   

1

teaspoon allspice    

1/2

teaspoon Italian seasoning    

4

bay leaves    

1 l/2

Tablespoons honey    

3

14 ounce cans tomatoes, drained 

dash of Tabasco sauce  

In a three gallon soup pot, heat oil and sauté onions, garlic, celery, green peppers and jalapeno peppers until translucent. Meanwhile, in large skillet, brown beef, pork and sausage in beer until meat loses pink color and is cooked through, 30 to 45 minutes. Add meat and juices to soup pot. In a pint-sized or larger container with lid, mix tomato puree with masa flour, mole powder and bouillon granules. Add to pot. Add pepper, MSG, chili powder, ground cumin, oregano, celery, salt, allspice, Italian seasoning, bay leaves, Tabasco sauce and honey. Stir until spices are well blended. Add tomatoes and stir. Simmer, covered about three hours.