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Capitol Punishment Chili 1

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 t Oregano

    2. 2 tb Paprika

    3. 2 tb MSG

    4. 9 tb Chili powder, light

    5. 4 tb Cumin

    6. 4 tb Beef bouillon - (instant, crushed)

    7. 24 oz Old Milwaukee beer

    8. 2 c Water

    9. 4 lb Extra lean chuck, - chili grind

    10. 2 lb Extra lean pork, chili grind

    11. 1 lb Extra lean chuck, -cut into 1/4" cubes

    12. 2 Large onions, finely chopped

    13. 10 Cloves garlic, fine chopped

    14. 1/2 c Wesson oil or kidney suet

    15. 1 t Mole (powdered), -also called mole poblano

    16. 1 tb Sugar

    17. 1 t Coriander seed -(from Chinese parsley, - cilantro)

    18. 1 t Louisiana Red Hot Sauce - (Durkee's)

    19. 8 oz Tomato sauce

    20. 1 tb Masa Harina flour Salt to taste

    Instructions Jump to Ingredients ↑

    1. Preparation : 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 meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. 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. Bill Pfeiffer's 1980 World Champ. Chili Reposted on the Cooking Echo by Bud Clo

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