Capitol Punishment Chili 2

Course : Chili
Serves: 6
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1 tablespoons 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 cup Water
4 pound Extra lean chuck, chili grin
2 pound Extra lean pork, chili grind
1 pound Extra lean chuck, cut 1/4 inch
2 Large onions, finely chopped
10 Cloves garlic finely chopped
1/2 cup Wesson oil or kidney suet
1 Teaspoon Mole (powdered), Also called mole poblano
1 tablespoons Sugar
1 Teaspoon Coriander seed
1 Teaspoon Louisiana Red Hot Sauce
8 Ounces Tomato sauce
1 tablespoons Masa Harina flour
1 dash Salt to taste

Preparation / Directions:

Bill Pfeiffer's 1980 World Champ. Chili 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 po

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