Capitol Punishment (Chili)
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Ingredients
| 4 lbs. | extra lean ground chuck | | 1 tbsp. | oregano | | 2 lbs. | extra lean ground pork | | 2 tbsp. | paprika | | 1 lb. | extra lean chuck, cut in 1/4-inch cubes | | 2 tbsp. | MSG | | 2 | lg. onions, finely chopped | | 9 tbsp. | light chili powder | | 10 cloves | garlic, finely chopped | | 4 tbsp. | cumin | | 1/2 cup | oil or | | kidney suet | | 4 tbsp. | beef bouillon | | 1 tsp. | mole, powdered * | | 1-1/2 lb. | Old Milwaukee Beer | | 1 tbsp. | sugar | | 2 cups | water | | 1 tsp. | coriander seed | | 8 oz. | tomato sauce | | 1 tsp. | Louisiana Red Hot Sauce | | 1 tbsp. | masa harina flour | | Salt to taste | | 2 cups | water |
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Instructions
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 minutes. 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.
Author's Comments
* Also called mole poblano
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