Capital Punishment Chili

Total Time: 3 hrs 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• 1 tablespoon oregano
• 2 tablespoons paprika
• 2 tablespoons msg (monosodium glutamate)
• 9 tablespoons chili powder, light
• 4 tablespoons cumin
• 4 tablespoons instant beef bouillon (crushed)
• 24 ounces old milwaukee beer
• 2 cups water
• 4 lbs extra lean chuck, chili grind
• 2 lbs extra lean lamb, chili grind
• 1 lb extra lean chuck, cut into 1/4-inch cubes
• 2 large onions, finely chopped
• 10 garlic cloves, finely chopped
• 1/2 cup wesson oil or 1/2 cup kidney suet
• 1 teaspoon mole poblano chile
• 1 tablespoon sugar
• 1 teaspoon coriander seed
• 1 teaspoon louisiana red hot sauce
• 8 ounces tomato sauce
• 1 tablespoon masa harina flour
• salt

Recipe

• 1 in a large pot, add paprika, oregano, msg, chili powder, cumin, beef bouillon, beer and 2 cups water. let simmer.
• 2 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.
• 3 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.
• 4 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.