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Capitol Punishment Chili

Source of Recipe


Bill Pfeiffer, 1980 and 1982 World Chili Cookoff Winner






List of Ingredients



• 1 Tbsp oregano
  
• 2 Tbsp paprika
  
• 2 Tbsp MSG
  
• 9 Tbsp chili powder (light)
  
• 4 Tbsp cumin
  
• 4 Tbsp instant, crushed beef bouillon
  
• 2 cans beer
  
• 2 cups water
  
• 4 lbs. extra lean chuck (ground for chili)
  
• 2 lbs. extra lean pork (ground for chili)
  
• 1 lb. extra lean chuck, cut into 1/4-inch cubes
  
• 1/2 cup oil or kidney suet
  
• 1 tsp mole, powdered
  
• 1 Tbsp sugar
  
• 1 tsp coriander
  
• 1 tsp hot pepper sauce
  
• 8 oz. (1 can) tomato sauce
  
• 1 Tbsp Masa Harina
  
• Salt to taste
  






Instructions



1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and 2 cups of water. Let simmer.
   
   
2. In a separate skillet, brown 1-1/2 lbs. meat with 1 tablespoon oil or suet until meat is light brown. Drain and add to simmering spices. Repeat until all meat has been added.
   
   
3. Saute finely chopped onions and garlic in 1 tablespoon oil or suet. Add to spices and meat mixture. Add water as needed. Simmer for 2 hours.
   
   
4. Add mole, sugar, coriander, hot sauce, and tomato sauce. Simmer 45 minutes.
   
   
5. Dissolve Masa Harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes longer.