Capital Punishment Chili Recipes

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:

• 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.

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.