Capital Punishment Chili Sallye Recipes

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.

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.

Steps:

• Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
• Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
• Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
• Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
• Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.