Capital Punishment Chili

Title:
Capital Punishment Chili

Yield:
20 Servings

Categories:
Chili




Ingredients:





     1 ts Oregano


     2 tb Paprika


     2 tb MSG


     9 tb Chili powder, light


     4 tb Cumin


     4 tb Beef bouillon


          - (instant, crushed)


    24 oz Old Milwaukee beer


     2 c  Water


     4 lb Extra lean chuck,


          - chili grind


     2 lb Extra lean pork, chili grind


     1 lb Extra lean chuck,


          -cut into 1/4" cubes


     2    Large onions, finely chopped


    10    Cloves garlic, fine chopped


   1/2 c  Wesson oil or kidney suet


     1 ts Mole (powdered),


          -also called mole poblano


     1 tb Sugar


     1 ts Coriander seed


          -(from Chinese parsley,


          - cilantro)


     1 ts Louisiana Red Hot Sauce


          - (Durkee's)


     8 oz Tomato sauce


     1 tb 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 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.


 


 Bill Pfeiffer's 1980 World Champ. Chili


 


 Reposted on the Cooking Echo by Bud Cloyd