| This recipe is liked by 12 person(s). |
"CAPITOL PUNISHMENT" CHILI
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 tb | Oregano |
| 2 tb | Paprika |
| 2 tb | MSG, monosodium glutamate |
| 9 tb | Chili powder, light |
| 4 tb | Cumin |
| 4 tb | Beef bouillon, (instant, crus |
| 24 oz | Old Milwaukee beer |
| 2 c | Water |
| 4 lb | Extra lean chuck, chili grin |
| 2 lb | Extra lean pork, chili grind |
| 1 lb | Extra lean chuck, cut 1/4" c |
| 2 ea | Large onions, finely chopped |
| 10 ea | Cloves garlic, finely choppe |
| 1/2 c | Wesson oil or kidney suet |
| 1 t | Mole, (powdered), |
| 1 x | Also called mole poblano |
| 1 tb | Sugar |
| 1 t | Coriander seed |
| 1 x | , (from Chinese parsley, cilan |
| 1 t | Louisiana Red Hot Sauce, (Dur |
| 8 oz | Tomato sauce |
| 1 tb | Masa Harina flour |
| 1 x | Salt to taste |
Bill Pfeiffer's 1980 World Champ. Chili
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. Makes 1 pot.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe