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Receta "Capitol Punishment" Chili

by Global Cookbook

Ingredientes

1 Tbsp. Oregano 2 Tbsp. Paprika 2 Tbsp. MSG (monosodium glutamate) 9 Tbsp. Chili pwdr, light 4 Tbsp. Cumin 4 Tbsp. Beef bouillon (instant, crushed) 24 ounce Old Milwaukee beer 2 c. Water 4 lb Extra lean chuck, Chili grind 2 lb Extra lean pork, Chili grind

1 lb Extra lean chuck, Cut into 1/4" cubes 2 lrg onions, finely minced 10 x Cloves garlic, Finely minced 1/2 c. Wesson oil or possibly kidney suet 1 tsp Mole (powdered), Also called mole poblano 1 Tbsp. Sugar 1 tsp Coriander seed (from Chinese Parsley, cilantro) 1 tsp Louisiana Red Warm Sauce (Durkee's) 8 ounce Tomato sauce 1 Tbsp. Masa Harina flour Salt to taste

Direcciones

1. In a large pot, add in paprika, oregano, MSG, chili pwdr, cumin, beef bouillon, beer and 2 c. water. Let simmer.
2. In a separate skillet, brown meat in 1 pound or possibly 1 1/2 pound batches with Wesson oil or possibly suet. Drain and add in to simmering spices. Continue till all meat is done.
3. Saute/fry minced onion and garlic in 1 Tablespoons oil or possibly suet. Add in to spices and meat mix. Add in water as needed. Simmer 2 hrs. Add in mole, sugar, coriander seed, warm sauce and tomato sauce. Simmer 45 minutes.
4. Dissolve masa harina flour in hot water to create a paste. Add in to chili. Add in salt to taste. Simmer for 30 min. Add in additional Louisiana Warm Sauce for hotter taste.
5. Makes 1 pot.

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