Capital Punishment Chili Recipes

CAPITAL PUNISHMENT CHILI

Steps:

• 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 minute.
• 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.

CAPITAL PUNISHMENT CHILI

Steps:

• 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 1½ lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Sauté chopped onion and garlic in 1 tablespoon 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.

CAPITAL PUNISHMENT CHILI

Steps:

• 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. Bill Pfeiffers 1980 World Champ. Chili Reposted on the Cooking Echo by Bud Cloyd

CAPITAL PUNISHMENT CHILI (SALLYE)

Steps:

• 1. In a large stew pot (or dutch oven) place beef broth, beer and water. Add oregano, paprika, chili powder, cayenne and salt and pepper and begin to simmer
• 2. In a separate heavy skillet, brown 2 lbs of meat at a time. When browned, drain and add to stew pot, stirring. Continue until all meat is browned, drained and added to mixture.
• 3. Saute onions and garlic in olive oil until translucent (If you use dried onions & garlic powder, you can skip this step and add powder directly to simmering mixture.
• 4. Add mole, sugar, coriander, hot sauce, tomato sauce and tomatoes to mixture and simmer for two hours.. Add enough water a cup at a time until liquid is about 2" above meat mixture. Stir occasionally, adding more liquid as needed to keep liquid about 2" above meat mixture.
• 5. Dissolve flour or cornmeal in warm water (to about the consistency of pancake batter). Stir into meat mixture until well blended. Simmer about 20 minutes longer.
• 6. For hotter chili, add additional hot sauce and/or chili powder. If you like milder chili, try my Hot Dogey Chili recipe or delete the Louisiana hot sauce
• 7. If you have a large crockpot, this recipe adapts easily to crockpot cooking. Follow instructions, except place everything in crockpot instead of stew pot and simmer on low for about 6 hours.