Bill's Prize Winning World Best Chili

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Bill's Prize Winning

World Best Chili

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1 tablespoon oregano

2 tablespoons paprika

2 tablespoons MSG, optional

9 tablespoons light chili powder

4 tablespoons cumin

4 tablespoons instant beef bouillon, crushed

4 tablespoons cumin

2 cans beer

2 cups water

4 pounds extra lean ground chuck

2 pounds extra lean ground pork

1 pound extra lean beef chuck, cut into 1/4-inch cubes

2 large onions, finely chopped

1/2 cup oil or kidney suet

1 teaspoon powdered mole

1 tablespoon sugar

1 teaspoon coriander

1 teaspoon hot pepper sauce

1 (8 oz.) can tomato sauce

1 tablespoon masa harina

Salt to taste

Directions

In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and two cups of water. Let simmer.

In a separate skillet, brown 1 1/2 pound meat with

1 tablespoon oil or kidney suet until meat is light brown.

Drain and add to simmering spices.

Continue browning meat until all meat has been added to pot.

Saute finely chopped onions and garlic in 1 tablespoon oil or kidney suet. Add to meat mixture. Add water as needed; simmer two hours.

Add mole, sugar, coriander, *Louisiana Red Hot sauce, and tomato sauce. Simmer 45 minutes.

Dissolve masa harina in warm water and add to chili.

Add salt to taste. Simmer 30 minutes.

Note: You may use your own favorite brand of hot sauce.

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