Capital Punishment Chili
* Exported from MasterCook *
Capital Punishment Chili
Recipe By :Bill Pfeiffer - Washington, D.C.
Serving Size : 12 Preparation Time :0:00
Categories : Beef
Chili
Ground Beef
Pork
Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
9 tablespoons mild pure chile powder
1/4 cup
ground cumin
1/4 cup
instant beef bouillon granules
2 tablespoons paprika
2 tablespoons dried oregano
1 tablespoon monosodium
glutamate
1 tablespoon commercial chili
powder
2 12-ounce cans beer
2
cups
water
1/2 cup
vegetable oil or kidney suet
4 pounds
extra-lean chuck -- chili-grind
2 pounds
extra-lean pork -- chili-grind
1
pound extra-lean chuck -- cut into 1/4-inch cubes
2
large onions -- finely chopped
10 cloves
garlic -- minced
1 tablespoon sugar
1 teaspoon mole
powder
1 teaspoon ground
coriander
1 teaspoon Tabasco
sauce
1 8-ounce can tomato sauce
1 tablespoon mass harina
Salt -- to taste
In a large pot, combine chile powder, cumin, beef bouillon granules,
paprika, oregano, MSG, chili powder, beer, and water. Bring to a boil; reduce
heat, and simmer.
In a large skillet, heat 1 tablespoon oil or suet; add 1 1/2 pounds of
meat and saute until meat is lightly browned. Drain and add to the simmering
spices; continue until all the meat has been browned and added.
Add 1 tablespoon oil to the skillet and saute onions and garlic until
softened. Add to the meat and spices and simmer 2 hours, adding water as
necessary.
Add sugar, mole, coriander, Tabasco, and tomato sauce and simmer an
additional 45 minutes. Dissolve mass harina in a little warm water to make a
paste and add to chili. Adjust seasonings with salt and simmer 30 more
minutes. For hotter chili, add more Tabasco.
Source: The All-American Chili Cookbook" - Jenny Kellner and Richard
Rosenblatt