2 tablespoons Paprika

1 tablespoon Oregano

2 tablespoons MSG

9 tablespoons Chili powder

4 tablespoons Cumin

4 tablespoons Beef bouillon

24 ounces Beer

2 cups Water

1 pound Beef chuck -- cut in 1/4" cube

4 pounds Ground chuck

2 pounds Ground pork

2 large Onions -- finely chopped

10 Garlic cloves -- fine chop

1 tablespoon Oil

1 tablespoon Sugar

1 teaspoon Coriander seed

8 ounces Tomato sauce

1 teaspoon Louisiana red hot 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 ground meat in 1 lb or 1 1/2 lb batches. Brown beef cubes in grease from browned ground meat. Drain all meat and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 Tb Oil. Add to onions and garlic to meat-spice mixture. Add Water as needed. Simmer 2 hours. Add 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 Louisiana Hot Sauce for hotter taste.