Bill Pfeiffer's Chili Capital Punishment
Ingredients:
- 1 Tbsp oregano
- 2 Tbsp paprika
- 2 Tbsp MSG
- 9 Tbsp chili powder
- 4 Tbsp cumin
- 4 Tbsp beef bouillon (instant crushed)
- 2 cans beer
- 2 cups water
- 4 lbs extra lean chuck (chili grind)
- 2 lbs extra lean pork (chili grind)
- 1 lbs extra lean chuck, cut into 1/4-inch cubes
- 2 large onions, finely chopped
- 10 cloves garlic, finely chopped
- 1/2 cup oil or kidney suet
- 1 tsp mole (powdered)
- 1 Tbsp granulated sugar
- 1 tsp coriander
- 1 tsp hot pepper sauce
- 1 (8 oz) can tomato sauce
- 1 Tbsp Masa Harina
- salt to taste
Preparation:
In a large pot, add oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer.
In a separate skillet, brown 1 1/2 pounds of meat in oil or suet until meat is light brown. Drain and add to simmering spices. Continue browning meat in batches until all meat has been added.
Sauté finely chopped onions in oil or suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole (MOE-lay), sugar, coriander, hot pepper sauce and tomato sauce. Simmer 45 minutes.
Dissolve Masa Harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes.
Servings: 10 to 14Source: Winner of 1980 World's Championship
Submitted by: Recipe Group Member
Date:
