\"capitol punishment\" chili
4 Servings
Ingredients
| Quantity | 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, 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 | ||
| 2 | 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 |
| (Durkee's) | ||
| 8 | ounces | Tomato sauce |
| 1 | tablespoon | Masa Harina flour |
| Salt to taste | ||
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.
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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