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Bill Pfeiffer's Chili Capital Punishment Recipe

Chili

Rating:

Winner of 1980 World's Championship

1 tablespoon oregano
2 tablespoons paprika
2 tablespoons MSG
9 tablespoons chili powder
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili grind)
2 pounds extra lean pork (chili grind)
1 pound extra lean chuck, cut into ¼-inch cubes
2 large onions, finely chopped
10 cloves garlic, finely chopped
½ cup oil or kidney suet
1 teaspoon mole (powdered)
1 tablespoon granulated sugar
1 teaspoon coriander
1 teaspoon hot pepper sauce
1 (8 ounce) can tomato sauce
1 tablespoon Masa Harina
Salt to taste

In a large pot, add oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer.

In a separate skillet, brown 1 ½ pounds of meat in oil or suet until meat is light brown. Drain and add to simmering spices. Continue browning meat in batches until all meat has been added.

Saut
Bill Pfeiffer's Chili Capital Punishment recipe and cooking instructions.