BILL PFEIFFER'S 1980 WORLD CHAMP. CHILI

      Title: BILL PFEIFFER'S 1980 WORLD CHAMP. CHILI
  Categories: Chili, Spicy, Winner, Misc, Make ahead
       Yield: 1 Servings
  
            -"CAPITOL PUNISHMENT"
            -CHILI
  
   1 T     oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili
   powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz 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 large onions, finely chopped 10 cloves garlic, finely chopped
   1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called
   mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley,
   cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce
   1 T Masa Harina flour salt to taste
   
   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 min.
   
   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.
   
   Makes 1 pot.
   
   KEYWORDS:  chili, spicy, winner, 1980, make ahead Converted by MMCONV
   vers. 1.40
[ add our full cookbook to your website ] [ Search The Cookbook ]