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.

CAPITOL PUNISHMENT CHILI

Steps:

• In a large pot, add the paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups of water. Add heat and bring to a simmer. In a separate skillet, brown the meat in one to 1½ pound (½ kg) batches with corn oil or preferably suet. Drain any accumulated fat from the meats and add to the simmering spices. Sauté the chopped onion and garlic in 1 tablespoon of oil or suet. Add to spices and meat mixture. Add water as needed. Simmer for 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 hot sauce (we prefer Frank's) to 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

SERIOUS CAPITAL PUNISHMENT CHILI

Steps:

• In a big pot, combine the oregano, paprika, chili powder, cumin, beef bouillon, sugar, hot sauce, cocoa, pepper flakes, ale, coriander, tomatoes, and 1 cup water; bring to a boil and remove from the heat.
• In a large skillet, fry the onion and garlic in the vegetable oil.
• Add in the beef cubes, ground beef, and ground pork; brown and remove from the heat.
• Drain the excess fat.
• Add the meat to the "seasoning soup"; stir well and cook, partially covered, 1 hour 15 minutes at a low boil.
• Remove from the heat, add the masa harina mixture, and cook 2 minutes more over low heat.