Jason's Chili posted to alt.food

      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.