Yield: 1 pot
Measure | Ingredient |
---|---|
1 tablespoon | Oregano |
2 tablespoons | Paprika |
2 tablespoons | MSG (monosodium glutamate) |
9 tablespoons | Chili powder, light |
4 tablespoons | Cumin |
4 tablespoons | Beef bouillon (instant, chrushed) |
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 |
2 larges | Onions, finely chopped |
10 cloves | Garlic, finely chopped |
½ cup | Wesson oil or kidney suet |
1 teaspoon | Mole. powdered, also called mole poblano |
1 teaspoon | Sugar |
1 teaspoon | Coriander seed (from Chinese parsley, cilantro) |
1 teaspoon | Durkee's Louisiana Red Hot Sauce |
8 ounces | Tomato sauce |
1 tablespoon | Masa Harina flour |
\N \N | Salt to taste |
"CAPITOL PUNISHMENT" CHILI
DIRECTIONS
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.
KEYWORDS: chili, spicy, winner, 1980, make ahead Converted by MMCONV vers. 1⅖