Chili Recipes
Capitol
Punishment Chili
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon
24 oz beer
2 c water
4 lb ground chuck, extra lean (big chunks)
2 lb ground pork, extra lean (big chunks)
1 lb chuck, extra lean cut into 1/4 cubes
2 large onions, finely chopped
10 cloves garlic finely chopped
1/2 c wesson oil
1 t powerdered mole (also called mole poblano)
1 t coriander seed
1 t Louisiana red hot sauce
8 oz tomato sauce
1 T 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,
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.
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