Capital Punishment Chili

Serving Size : 20
Ingredients

for prepare Capital Punishment Chili

:

Amount	Measure	Ingredient - Preparation Method
1	t	Oregano
2	tb	Paprika
2	tb	MSG
9	tb	Chili powder, light
4	tb	Cumin
4	tb	Beef bouillon
instant, crushed capital punishment chili
24	oz	Old Milwaukee beer
2	c	Water
4	lb	Extra lean chuck,
chili grind capital punishment chili
2	lb	Extra lean pork, chili grind
1	lb	Extra lean chuck,
cut into 1/4" cubes capital punishment chili
2		Large onions, finely chopped
10		Cloves garlic, fine chopped
1/2	c	Wesson oil or kidney suet
1	t	Mole (powdered),
also called mole poblano capital punishment chili
1	tb	Sugar
1	t	Coriander seed
(from Chinese parsley, cilantro capital punishment chili
1	t	Louisiana Red Hot Sauce
Durkee's capital punishment chili
8	oz	Tomato sauce
1	tb	Masa Harina flour

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

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