"capitol punishment" chili

4 Servings
1 tablespoon Oregano
2 tablespoons Paprika
2 tablespoons MSG (monosodium glutamate)
9 tablespoons Chili powder, light
4 tablespoons Cumin
4 tablespoons Beef bouillon
  (instant, crushed)
24 ounces Old Milwaukee beer
2 cups Water
4 pounds Extra lean chuck,
  Chili grind
2 pounds Extra lean pork,
  Chili grind
1 pounds Extra lean chuck,
  Cut into 1/4" cubes
Large onions, finely chopped
10  Cloves garlic,
  Finely chopped
½ cup Wesson oil or kidney suet
1 teaspoon Mole (powdered),
  Also called mole poblano
1 tablespoon Sugar
1 teaspoon Coriander seed (from Chinese
  Parsley, cilantro)
1 teaspoon Louisiana Red Hot Sauce
8 ounces Tomato sauce
1 tablespoon Masa Harina flour
  Salt to taste

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 1½ 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.

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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