Ingredients for Capital Punishment Chili
- 1 tablespoon oregano
- 2 tablespoons paprika
- 1 teaspoon MSG (optional)
- 3 tablespoons chili powder
- 1 tablespoon cumin
- Instant Beef Bouillon
- Old Milwaukee Beer
- 2 cups water
- Lean Chuck
- Lean Pork
- Onions
- Garlic Cloves
- Wesson Oil
- Poblano Chile
- 1 tablespoon brown sugar
- 1 teaspoon coriander seeds
- Red Hot Sauce
- 1 (28 ounce) can tomato sauce
- 1/4 cup masa harina flour
- Salt to taste
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How to Make Capital Punishment Chili
- In a large pot, combine paprika, oregano, MSG (if using), chili powder, cumin, beef bouillon, beer, and 2 cups of water. Bring to a simmer.
- In a separate skillet, brown 1.5 lbs of ground beef with 2 tablespoons of Wesson oil or suet. Drain off excess grease.
- Add the browned beef to the simmering spice mixture.
- Sauté 1 medium chopped onion and 2 minced garlic cloves in 1 teaspoon of oil or suet until softened.
- Add the sautéed onion and garlic to the chili.
- Simmer for 2 hours.
- Stir in 2 tablespoons of mole paste, 1 tablespoon of brown sugar, 1 teaspoon of coriander seeds, 2 tablespoons of hot sauce, and 1 (28 ounce) can of tomato sauce.
- Simmer for 45 minutes.
- In a small bowl, whisk together 1/4 cup masa harina flour with 1/4 cup warm water until smooth.
- Add the masa harina paste to the chili.
- Simmer for 30 minutes.
- Season with salt to taste. Add more Louisiana hot sauce if desired.
- Serve hot and enjoy your award-winning chili!
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
171g
Fat
535g
Carbs
52g
