"Capitol Punishment" Chili

Yield: 4 Servings

1 T oregano

2 T paprika

2 T msg (monosodium glutamate)

9 T chili powder,light

4 T cumin

4 T beef bouillon

1 (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

1 finely,Chopped

1/2 c wesson oil (or kidney suet)

1 t mole (powdered)

1 also called mole poblano

1 T sugar

1 t coriander seed (from chinese

1 parsley,cilantro)

1 t louisiana red hot sauce

1 (durkee's)

8 oz tomato sauce

1 T masa harina flour

1 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.

Makes 1 pot.

Tag Technorati: {grup-tag}receipe,cooking