"CAPITOL PUNISHMENT" CHILI

• 1 tb oregano

• 2 tb Paprika

• 2 tb MSG (monosodium glutamate)

• 9 tb Chili powder, light

• 4 tb cumin

• 4 tb Beef bouillon (instant, crus

• 24 oz Old milwaukee beer

• 2 c water

• 4 lb Extra lean chuck, chili grin

• 2 lb Extra lean pork, chili grind

• 1 lb Extra lean chuck, cut 1/4" c

• 2 ea Large onions, finely chopped

• 10 ea Cloves garlic, finely choppe

• 0.5 c Wesson oil or kidney suet

• 1 t Mole (powdered),

• 1 x Also called mole poblano

• 1 tb sugar

• 1 t coriander seed

• 1 x (from Chinese parsley, cilan

• 1 t Louisiana Red Hot Sauce (Dur

• 8 oz tomato sauce

• 1 tb Masa harina flour

• 1 x Salt to taste

Bill Pfeiffer's 1980 World Champ. Chili 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.