CAPITOL PUNISHMENT CHILI

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG or Accent
9 tablespoons Chili powder
4 tablespoons cumin
4 tablespoons instant beef bouillon
24 ounces Old Milwaukee beer
2 cups water
4 pounds extra lean chuck, chili grind
2 pounds extra lean pork, chili grind
1 pound extra lean chuck, cut into 1/4 inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 cup oil
1 teaspoon powdered mole, also called mole poblano
1 tablespoon sugar
1 teaspoon coriander seed
1 teaspoon hot sauce
8 ounces tomato sauce
1 tablespoon masa harina flour
salt to taste

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 pound or 1 1/2 pound batches with oil. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 tablespoons oil. 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 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional hot sauce for hotter taste. Makes 1 pot.