---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chili
       Yield: 20 servings
       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.