Harold R. Timber's Chili     
17th Annual World's Championship Recipe

Ingredients:
In a small sauce pan dissolve in 2 cups warm water:
     1 tablespoon sugar
     8 oz beef consomme
     2 teaspoons oregano
     2 tablespoons paprika
     2 tablespoons cumin
     1 tablespoon celery salt
     7 tablespoons Gebhardt Chili Powder
     2 tablespoons MSG
     1 teaspoon cayenne pepper
     1 teaspoon garlic powder
     1 tablespoon Mole (paste)

When this is dissolved, add to a 6 quart cooking pot and 
keep at a lite boil.

In a frying pan, in a little Wesson Oil, saute:
     2 lbs Beef Chuck, cut by hand into 3/8" cubes
     2 lbs Top Round of beef coarsely ground
     2 lbs Pork Butt medium ground
     Add this to the above pot.

Saute in a little Wesson Oil:
     3 cups finely minced onion
     2 Tablespoons fresh garlic, finely minced

Add to the above pot along with 1 cup chopped green chilies. 
Then add: 20 oz Hunt's Tomato Sauce Bring the pot to a boil 
and 1 can beer. Simmer uncovered for about 1 1/2 to 2 hours 
stirring occasionally. Let stand for 1/2 hour and skim
off excess grease. Correct seasoning to taste. Thicken with 
Masa Harina in warm water to suitable consistency. Cover 
and let stand 1 hour before serving.