Los Venganza Del Almo Chili

Directions

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 1½ lb . batches with Wesson oil or suet.

Drain and add to simmering spices.

Continue until all meat is done.

Sauté chopped onion and garlic in 1 tablespoon 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.