Capital Punishment Chili

Name: Capital Punishment Chili
Cook time: P1H
Total time: P2H
Yield: 20
Cuisine: Mexican
Ingredients: oregano; paprika; monosodium glutamate; chili powder; cumin; beef stock; beer; water; beef chuck; pork; beef chuck; onions; garlic; suet; mole; sugar; coriander seeds; red hot pepper sauce; tomato sauce; masa harina; salt

Submitted by KateP

Capital Punishment Chili recipe

YIELD

20 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

TEASPOON OREGANO

TABLESPOONS PAPRIKA

TABLESPOONS MONOSODIUM GLUTAMATE *

TABLESPOONS CHILI POWDER
light

TABLESPOONS CUMIN

TABLESPOONS BEEF STOCK
(instant, crushed)

OUNCES BEER

CUPS WATER

POUNDS BEEF CHUCK
extra lean

POUNDS PORK
extra lean

POUND BEEF CHUCK
extra lean, cut into 1/4" cubes

LARGE ONIONS
finely chopped

CLOVES GARLIC
fine chopped *

CUP SUET
kidney or wesson oil *

TEASPOON MOLE
also called mole poblano *

TABLESPOON SUGAR

TEASPOON CORIANDER SEEDS

TEASPOON RED HOT PEPPER SAUCE
red

OUNCES TOMATO SAUCE

TABLESPOON MASA HARINA *

X SALT
to taste *

Directions

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 1½ lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.

Sauté chopped onion and garlic in 1 tablespoon 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.