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

Capital Punishment Chili recipe

Yield

20 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs

Ingredients

Amount	Measure	Ingredient	Features
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	*

Trans-fat Free, Low Carb

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.