Recipe: Capital Punishment Chili

Title: Capital Punishment Chili
Categories: Chili, Mexican, Beans
Yield: 8 servings

1 tb Oregano 1 lb Xtra lean chuck 1/4" cubes
2 tb Paprika 2 Large onions, chpd
2 tb MSG 10 Cloves garlic, chpd
9 tb Chili powder, light 1/2 c Wesson oil
4 tb Cumin 1 ts Mole poblano
4 tb Beef bouillon (instant, 1 tb Sugar
-crushed) 1 ts Coriander seed
24 oz Old Milwaukee beer 1 ts Tabasco
2 c Water 8 oz Tomato sauce
4 lb Xtra lean chuck ground 1 tb Masa Harina flour
2 lb Xtra lean pork ground 1 Salt to taste

Servings: 8

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 pot.



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