2 c. warm water
1 tbsp. sugar
8 oz. beef consomme
2 tsp. oregano
2 tbsp. paprika
2 tbsp. cumin
1 tbsp. celery salt
7 tbsp. chili powder
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tbsp. Mole paste
2 lbs. beef chuck, cubed 3/8 inch
2 lbs. ground top round
2 lbs. pork butt (ground)
3 c. minced onion
2 tbsp. fresh garlic
20 oz. tomato sauce
1 c. chopped green chilies

Dissolve in 2 cups of warm water first 11 ingredients. When dissolved add to a 6 quart cooking pot and keep at a light boil. In a frying pan in a little cooking oil saute beef cubes, ground round and pork butt ground. Add this to the cooking pot. In a little cooking oil saute onion and garlic. Add to the above pot, with 1 cup chopped green chilies. Add 20 oz. tomato sauce. Bring pot to a boil. Add 1 can beer. Simmer uncovered for 1 1/2 to 2 hours. Skim off excess grease. Thicken with masa harina. Cover and let stand 1 hour before serving.