Capitol Punishment Chili Recipe

Capitol Punishment Chili Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1 T: Oregano,
2 T: Paprika,
2 T: MSG, monosodium glutamate
9 T: Chili powder, light
4 T: Cumin,
4 T: Beef bouill., cubes, crushed
24 ounce: Old Milwaukee beer,
2 cup: Water,
4 lbs: Extra lean chuck, chili grin
2 lbs: Extra lean pork, chili grind
1 lbs: Extra lean chuck, cut 1/4" c
2 Large: onions, finely chopped
10 Cloves: garlic, finely choppe
1/2 cup: Wesson oil or kidney suet,
1 tsp: Mole, (powdered),
, Also called mole poblano
1 T: Sugar,
1 tsp: Coriander seed,
1 tsp: Louisiana Red Hot Sauce, (Dur
8 ounce: Tomato sauce,
1 T: Masa Harina flour,
1: Salt to taste,

Directions:

Bill Pfeiffers 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.

FROM: The Internet Chef On-line!


Source from luhu.jp