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"Capitol Punishment" Chili


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Chili

Ingredients:

  • 1 tb Oregano
  • 2 tb Paprika
  • 2 tb MSG (monosodium glutamate)
  • 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,
  • Finely 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

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 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.
 
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.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip