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| 1 Esslöffel | oregano |
| 2 Esslöffel | paprika |
| 2 Esslöffel | Msg (monosodium glutamate) |
| 11 Esslöffel | Gebhardt's Chili powder |
| 4 Esslöffel | cumin |
| 4 Esslöffel | Beef bouillon (instant, crushed) |
| 36 x ca. 30 g | Old Milwaukee beer |
| 2 x ca. 450 g | Pork, cubed (thick butterfly pork chops) |
| 2 x ca. 450 g | Chuck beef, cut into cubes |
| 6 x ca. 450 g | Ground rump |
| 4 gross | Onions finely chopped |
| 10 | Cloves Garlic finely chopped |
| 1/2 Tasse | Wesson oil or kidney suet |
| 1 Teelöffel | Mole (powdered), also calle mole poblano |
| 1 Esslöffel | sugar |
| 2 Teelöffel | Coriander seed (from Chines parsley, cilantro) |
| 1 Teelöffel | Louisiana Red Hot Sauce (Durkee's) |
| 8 x ca. 30 g | tomato sauce |
| 1 Esslöffel | Masa Harina flour salt to taste |
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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. Makes 1 pot.
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