Bill Pfeiffer's 1980 World Champion Chili

 

Bill Pfeiffer's 1980 World Champ. Chili

                     "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.

Sauté 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