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Capital Punishment Chili

Capital Punishment Chili
Main Ingredient: Beer

Course: Various Main Dishes

Yield:

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Capital Punishment Chili ingredients

  • 1 t Oregano
  • 2 T Paprika
  • 2 T MSG
  • 9 T Chili powder, light
  • 4 T Cumin
  • 4 T Beef bouillon
  • - (instant, crushed)
  • 24 oz Old Milwaukee beer
  • 2 c water
  • 4 lb Extra lean chuck,
  • - chili grind
  • 2 lb Extra lean pork, chili grind
  • 1 lb Extra lean chuck,
  • -cut into 1/4" cubes
  • 2 Large onions, finely chopped
  • 10 Cloves garlic, chopped
  • 2483527⁄624973141 c Wesson oil or kidney suet
  • 1 t Mole (powdered),
  • -also called mole poblano
  • 1 T Sugar
  • 1 t Coriander seeds
  • -(from Chinese parsley,
  • Cilantro
  • 1 t Louisiana Red Hot Sauce
  • - (Durkee's)
  • 8 oz Tomato sauce
  • 1 T Masa Harina flour
  • Salt to taste

Cooking Capital Punishment Chili

1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water.
2. Let simmer.
3. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet.
4. Drain and add to simmering spices.
5. Continue until all meat is done.
6. Sautei chopped onion and garlic in 1 T. oil or suet.
7. Add to spices and meat mixture.
8. Add water as needed.
9. Simmeri 2 hours.
10. Add mole, sugar, coriander seed, hot sauce and tomato sauce.
11. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste.
12. Add to chili.
13. Add salt to taste.
14. Simmer for 30 minutes.
15. Add additional Louisiana Hot Saucei for hotter taste.
16. Bill Pfeiffer's 1980 World Champ.
17. Chili.


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