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"capitol punishment" chili

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, H, C, D
MineralsSelenium, Zinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Oregano

  2. 2 tablespoons Paprika

  3. 2 tablespoons MSG (monosodium glutamate)

  4. 9 tablespoons Chili powder, light

  5. 4 tablespoons Cumin

  6. 4 tablespoons Beef bouillon

  7. (instant, crushed)

  8. 24 ounces Old Milwaukee beer

  9. 2 cups Water

  10. 4 pounds Extra lean chuck,

  11. 2 pounds Extra lean pork,

  12. Chili grind

  13. 1 pounds Extra lean chuck,

  14. Cut into 1/4" cubes

  15. 2 Large onions, finely chopped

  16. 10 Cloves garlic,

  17. Finely chopped cup Wesson oil or kidney suet

  18. 1 teaspoon Mole (powdered),

  19. Also called mole poblano

  20. 1 tablespoon Sugar

  21. 1 teaspoon Coriander seed

  22. Parsley, cilantro)

  23. 1 teaspoon Louisiana Red Hot Sauce

  24. (Durkee's)

  25. 8 ounces Tomato sauce

  26. 1 tablespoon Masa Harina flour

  27. Salt to taste

Instructions Jump to Ingredients ↑

  1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.

  2. In a separate skillet, brown meat in 1 lb. or 1½ lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

  3. 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.

  4. 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.

  5. Makes 1 pot.

  6. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.

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