Title: Capitol Punishment (Chili)
Categories: Chili
Yield: 20 Servings
| 4 | lb | Chuck, ext lean, grind |
| 1 | tb | Oregano |
| 2 | lb | Pork, ext lean, grind |
| 2 | tb | Paprika |
| 1 | lb | Chuck,ext lean, 1/4" cubes |
| 2 | tb | Msg |
| 2 | | Onions, large, fine chopped |
| 9 | tb | Chili powder, light |
| 10 | | Garlic cloves, fine chopped |
| 4 | tb | Cumin |
| 1/2 | c | Oil or kidney suet |
| 4 | tb | Beef bouillon |
| 1 | ts | Mole, powdered * |
| 24 | oz | Old milwaukee beer |
| 1 | tb | Sugar |
| 2 | c | Water |
| 1 | ts | Coriander seed |
| 8 | oz | Tomato sauce |
| 1 | ts | Louisiana red hot sauce |
| 1 | tb | Masa harina flour |
| | | Salt to taste |
* Also called mole poblano 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.