In a large pot, add paprika, oregano, MSG, Gebhardt Chili Powder, cumin, beef bouillon, beer and two cups of water. Let simmer. In a separate skillet, brown 1½ pounds meat with 1 tablespoon Wesson oil or kidney suet until meat is light brown. Drain and add to simmering spices. Continue until all meat has been added.
Saute finely chopped onions and garlic in 1 tablespoon Wesson Oil or kidney suet. Add spices and meat mixture. Add water as needed. Simmer two hours. Add mole, sugar, coriander, and Hunts tomato sauce. Simmer 45 minutes.
Dissolve Masa Harina flour in warm water (pasty) and add to chili. Add salt to taste. simmer 30 minutes. For hotter chili, add additional Tabasco to taste.
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