1 tbsp. oregano
2 tbsp. paprika
2 tbsp. MSG
11 tbsp. chili powder
4 tbsp. cumin
4 tbsp. beef bouillon
3 cans beer
2 lbs. pork, cubed
2 lbs. chuck, cubed
6 lbs. lean hamburger (ground round)
4 lg. onions, finely chopped
10 cloves garlic, finely chopped
1/2 c. oil or kidney suet
1 tsp. mole powder (see below)
1 tbsp. sugar
2 tsp. coriander
1 tsp. Louisiana hot sauce (Tabasco)
1 (8 oz.) can tomato sauce
1 tbsp. masa harina flour
Salt to taste

In large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Simmer in a separate skillet, brown 1 1/2 pounds meat until lightly brown (add a little oil), add to simmering spices. Continue until all meat has been added. Saute onions and garlic in 1 tablespoon oil; add to spices and meat. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve flour in water (pasty), add to chili. Simmer 30 minutes. (for hotter chili, add more hot sauce.) I use Gebhardt chili powder. I find it best. I also add more flour.

MOLE:

1/2 c. oil
1 to 1 1/2 c. flour
1 clove garlic
1 jar chili powder

Jim won Chili Cookoff with this recipe.