Capitol Punishment Chili

Capitol Punishment Chili Category Beans and Grains 
Views 761 
Ingredients And Procedures

15 milliliters oregano

30 milliliters paprika

30 milliliters msg

140 milliliter chili powder -- (light)

60 milliliters cumin

60 milliliters beef bouillon -- (instant crushed)

60 milliliters cumin

750 milliliter beer

500 milliliter water

2 kilograms extra lean chuck -- (ground for chili)

1 kilogram extra lean pork -- (ground for chili)

500 gram extra lean chuck -- (cut into 5-mm

-- cubes) 2 large onions -- finely chopped

125 milliliter oil or kidney suet

5 milliliters mole -- powdered

15 milliliters sugar

5 milliliters coriander

5 milliliters hot pepper sauce

125 milliliter tomato sauce -- (1 can)

15 milliliters masa harina

salt -- to taste

1. In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillo n, beer, and two cups of water. Let simmer.

2. In a separate skillet brown 750 g meat with 15 ml oil or kidney suet until meat is light brown.

3. Drain and add to simmering spices.

4. Continue until all meat has been added.

5. Saute finely chopped onions and garlic in 15 ml oil or kidney suet.

6. Add to spices and meat mixture. Add water as needed. Simmer two hours.

7. Add mole, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simm er 45 minutes.

8. Dissolve masa harina in warm water and add to chili. Add salt to taste. S immer 30 minutes.

Author's Notes: This recipe comes from Bill Pfeiffer. He won the 1980 and 1 982 World Chili Cookoff and took first place in the International Chili Society 's 14th annual World Championship Chili Cookoff with it. Pfeiffer calls this re cipe ``Capitol Punishment Chili'' because he won his first attempt at a chili c ookoff in Washington, DC. Texas red chili has no beans...

I use Durkee's Louisiana Red Hot sauce. Probably your favorite brand of bee r is ok. Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored th e contest. For hotter chili, add additional Louisiana Red Hot sauce to taste. T his chili is a great dish if you have a LOT of time. Note well the amount of t ime called for in each simmering step.

Difficulty : moderate. Precision : approximate measurement OK.

Busted by Christopher E. Eaves <>

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Comments :