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Capitol Punishment Chili |
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
9 T chili powder,light
4 T cumin
4 T beef bouillon (instant,crushed)
24 oz old Milwaukee beer
2 c water
4 lb chuck, extra lean
1 chili grind
2 lb pork, extra lean
1 chili grind
1 lb chuck, extra lean
1 cut into 1/4 cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c Wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
1 t coriander seed (from Chinese parsley, cilantro)
1 t Louisiana red hot sauce (Durkee's)
8 oz tomato sauce
1 T masa harina flour
salt to taste
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 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. 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.
Yield: 4 Servings
Makes 1 pot.
Los Venganza Del Almo Chili
1 T oregano
2 T paprika
2 T msg (monosodium glutamate)
11 T Gebhardt's chili powder
4 T cumin
4 T beef bouillon (instant,crushed)
36 oz old Milwaukee beer
2 lb pork, cubed (thick butterfly pork chops)
2 lb chuck beef, cut into cubes
6 lb rump, ground
4 large onions, finely chopped
10 cloves garlic, finely chopped
1/2 c wesson oil (or kidney suet)
1 t mole, powdered (also called mole Poblano)
1 T sugar
2 t coriander seed (from Chinese parsley,cilantro)
1 t Louisiana red hot sauce (Durkee's)
8 oz tomato sauce
1 T masa harina flour
salt to taste
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 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
Saute chopped onion and garlic in 1 T. 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.
Yield: 4 Servings
Makes 1 pot. |
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