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Capital Punishment Chili

 

50

Yield

20

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 teaspoon oregano
2 tablespoons paprika
2 tablespoons monosodium glutamate
*
9 tablespoons chili powder
light
4 tablespoons cumin
4 tablespoons beef stock
(instant, crushed)
24 ounces beer
2 cups water
4 pounds beef chuck
extra lean
2 pounds pork
extra lean
1 pound beef chuck
extra lean, cut into 1/4" cubes
2 large onions
finely chopped
10 cloves garlic
fine chopped
*
½ cup suet
kidney or wesson oil
*
1 teaspoon mole
also called mole poblano
*
1 tablespoon sugar
1 teaspoon coriander seeds
1 teaspoon red hot pepper sauce
red
8 ounces tomato sauce
1 tablespoon masa harina
*
1 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 52858% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 275mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 90g
Vitamin A 26% Vitamin C 9%
Calcium 5% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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