Capitol Punishment Chili
An award winning chili by Wesley Pitts.
Yield
15 servingsPrep
20 minCook
3 hrsReady
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
oregano
|
|
| 2 | tablespoons |
paprika
|
|
| 2 | tablespoons |
monosodium glutamate
|
*
|
| 9 | tablespoons |
chili powder
light |
|
| 4 | tablespoons |
cumin
|
|
| 4 | tablespoons |
beef stock
|
|
| 24 | ounces |
beer
|
|
| 2 | cups |
water
|
|
| 4 | pounds |
beef chuck
lean |
|
| 2 | pounds |
pork
lean, ground |
|
| 1 | pound |
beef chuck
lean |
|
| 2 | each |
onions
chopped |
|
| 10 | cloves |
garlic
chopped |
|
| 1 | teaspoon |
mole
powdered |
* |
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
coriander seeds
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | tablespoon |
masa harina
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
oregano
|
|
| 3E+1 | ml |
paprika
|
|
| 3E+1 | ml |
monosodium glutamate
|
*
|
| 135 | ml |
chili powder
light |
|
| 6E+1 | ml |
cumin
|
|
| 6E+1 | ml |
beef stock
|
|
| 693.6 | ml/g |
beer
|
|
| 473 | ml |
water
|
|
| 1.8 | kg |
beef chuck
lean |
|
| 907.2 | g |
pork
lean, ground |
|
| 453.6 | g |
beef chuck
lean |
|
| 2 | each |
onions
chopped |
|
| 1E+1 | cloves |
garlic
chopped |
|
| 5 | ml |
mole
powdered |
* |
| 15 | ml |
sugar
|
|
| 5 | ml |
coriander seeds
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 15 | ml |
masa harina
|
* |
Directions
In a large pot, add the paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups of water.
Add heat and bring to a simmer.
In a separate skillet, brown the meat in one to 1½ pound (½ kg) batches with corn oil or preferably suet.
Drain any accumulated fat from the meats and add to the simmering spices.
Sauté the chopped onion and garlic in 1 tablespoon of oil or suet. Add to spices and meat mixture.
Add water as needed. Simmer for 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 hot sauce (we prefer Frank's) to taste.
