Capital Punishment Chili Recipe

• 1 tsp Oregano
• 2 Tbsp. Paprika
• 2 Tbsp. MSG
• 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, fine 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

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

oregano, paprika, chili pwdr, cumin, beef bouillon, milwaukee beer, water, extra lean chuck, extra lean pork, extra lean chuck, onions, garlic, wesson oil, also, sugar, parsley, red, tomato sauce, salt

Taken from cookeatshare.com/recipes/capital-punishment-chili-99261 (may not work)