This is the recipe for Jason's Awesome chili, winner of the prestigious Curtis Award for Best In Show at the 1997 annual chili cook-off in Middlesex, VT.

bullet 1 T Oregano
bullet 2 T Paprika
bullet 2 T MSG
bullet 9 T (rounded, almost heaping) Chili Powder (Light)
bullet 4 T (heaping) Cumin
bullet 4 T Beef Bouillon (instant crushed)
bullet 1 can Budweiser Beer
bullet 1 C water
bullet 4 lbs. extra lean Chuck (chili ground)
bullet 4 lbs. extra lean Pork (chili ground)
bullet 1 lb. extra lean Chuck (cut in 1/4" cubes)
bullet 1/2 cup Wesson Oil (or Kidney Suet)
bullet 2 large Onions (chopped fine)
bullet 10 cloves Garlic (chopped fine)
bullet 1 t Mole (powdered) - or substitute a little unsweetened cocoa
bullet 1 T sugar
bullet 1 t Coriander
bullet 1 t Louisiana Red Hot! Sauce (Durkee)
bullet 6 oz. Hunts Tomato Sauce
bullet 1 T Masa Harina Flour
bullet Salt to taste

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

In a separate skillet, brown 1 1/2 lbs. meat with one tablespoon oil or suet until meat is light brown. Drain and add to simmering spices. Continue browning process until all meat has been added to spices.

Saute onions and garlic in one tablespoon oil or suet. Add to spices and meat mixture. (Mixture should be thick enough so that a spoon would stand in it. For thinner mixture, add beer or water at personal discretion.) Simmer two hours.

Add mole, sugar, coriander, hot sauce, tomato sauce and simmer another 45 minutes.

Dissolve flour in warm water (pasty mixture) and add to chili. Add salt to taste. Simmer 30 minutes longer. (For hotter chili, add additional hot sauce.) (Serves 12 to 15)