In a large pot, combine the oregano, paprika, MSG, chili powder, cumin, beef bouillon, and beer with 2 cups of water.

Let it simmer over low heat.

In a separate skillet, brown the pork, beef cubes, and ground rump in batches with vegetable oil or suet.

Drain excess fat and add the browned meat to the pot of simmering spices.

Saute the chopped onions and garlic in a tablespoon of oil or suet until softened, then add them to the pot with the meat and spices.

Add more water if necessary.

Simmer the chili mixture for 2 hours, then add the powdered mole, sugar, coriander seeds, hot sauce, and tomato sauce.

Continue simmering for an additional 45 minutes.

Dissolve the masa harina flour in warm water to form a paste, then stir it into the chili to thicken.

Season with salt to taste and simmer for another 30 minutes.

Adjust the spiciness by adding more Louisiana-style hot sauce if desired.

Serve hot and enjoy the flavors of this champion's spicy beer chili!