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    Capitol Punishment Chili

    Source of Recipe


    List of Ingredients

    1 t 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 t Mole (powdered),
    -also called mole poblano
    1 tb Sugar
    1 t Coriander seed
    -(from Chinese parsley,
    - cilantro)
    1 t 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.




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