Capitol Punishment (Chili) Recipe

Capitol Punishment (Chili) Recipe

Ingredients:

4 lbs chuck (extra lean); ground
1 lb chuck (extra lean); cubed to 1/4″ sizes
1 Tbsp oregano; crumbled
2 lbs pork (extra lean); ground
2 Tbsp paprika
2 Tbsp monosodium glutamate
2 large onions; minced
9 Tbsps powdered chili (mildly hot)
10 cloves of garlic; minced
4 Tbsps cumin
4 Tbsps of beef bouillon; instant crushed
1/2 c of oil (Wesson)
1 tsp powdered Mole
1 Tbsp sugar
1 tsp coriander (seeds)
8 oz tomato sauce
2 c of water
24 oz beer (Old Milwaukee)
1 tsp hot sauce (Louisiana Red)
1 Tbsp corn flour (masa harina)
A dash of salt

Instructions:

On a stockpot, put in water then mix (beef) bouillon, cumin, powdered chili, oregano, paprika and beer together. Season with MSG and let it simmer.

On a skillet, fry meat by batches until golden brown, using kidney suet or oil (Wesson). Drain cooked pieces, then add them to the spices simmering on the stockpot.

Continue process til all the meat are on the stockpot with the spices. Saute onion with garlic then add it to the simmering meat and spices.

Put more water if needed, then cook for about two hours. Gradually the Mole, coriander (seeds), hot sauce, sugar along with the tomato sauce and cook for forty-five minutes.

In lukewarm water, dissolve the corn flour, adding in chili and season with salt, in order to create a chili paste.

Capitol Punishment (Chili) Recipe

Arcadian 8 Bean Chili Recipe

Arcadian 8 Bean Chili Recipe

Ingredients:

1 piece Anne rosenweig
1/4 pound dried kidney beans
1/4 pound of pinto beans
1/4 pound of white beans
1/4 pound of pink beans
1/4 pound of black beans
1.4 pound of red beans
1/4 pound of cranberry beans
1/4 pound of navy beans
1 pound of bacon
2/3 cup of garlic; minced
1/4 cup of powdered cinnamon
1/4 cup of cayenne-pepper
108 ounces of tomato plum (Italian) w/ juice
12 ounces of beer
1 onion (large); peeled and chopped
1/4 cup of coriander seed; toasted
1/4 cup of paprika
Salt

Instructions:

Soak all beans in large-sized pot overnight. Drain the next day then add in fresh clean water, enough to have all beans covered. Simmer it for 90 mins or ’til beans turn tender.

Mince your bacon then cook in skillet ’til it starts to be crispy. Add garlic onions. Place over mid-heat cook for five minutes. You add in all spices Poblanos then cook for five minutes more.

Add in beer tomatoes w/ juice. Simmer it for 30 mins then cook your beef in separate pan ’til no longer pink. Let it drain then add into tomato mixture.

Once your beans are cooked, have them drained, reserve liquid then have beans added to tomato-meat mixture. Season w/ salt then simmer mixture for 60 mins. Add more liquid if mixture becomes dry.

Arcadian 8 Bean Chili Recipe

Texas Chili – Southern Recipe

Texas Chili – Southern Recipe

Ingredients:

3 lbs of beef (ground)
1 lb of pork (ground)
1/2 Tbsp of bacon fat (or 5 pcs of precooked bacon strips then crushed)
1/16 c of sugar (white)
1/8 c of sugar (dark brown)
1 Tbsp of soup base (beef)
1/2 tsp of coffee (instant or real)
1 c of celery; chopped
2 tsps of salt
1 tsp of thyme
1 tsp of cumin seed
1 tsp of garlic (powder or minced)
1 Tbsp of cocoa powder
2 pcs of bay leaves
1 tsp of cilantro
1/2 Tbsp of oregano (Mexican)
1 tsp of hot sauce (Tabasco)
or
1 tsp of ground pepper (cayenne)
3/8 c of chili blend
2 Tbsps of paprika
48 oz of juice (V-8)
1 c of onion; chopped
1/2 c of peppers (green or red); chopped
16 oz of stewed tomatoes (canned)

Instructions:

Brown beef together with pork then drain excess fat; place inside a crockpot. Add bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, onion, peppers, and stewed tomatoes. Cover; continue to cook 4-6 hours at high or 8-12 hours for low.

To Cook Using The Stove:
Brown beef together with pork then add onions till they turn translucent; set aside. Cook bacon fat, sugars, soup base, coffee, celery, salt, thyme, cumin, garlic, cocoa, bay leaves, cilantro, oregano, hot sauce, cayenne, chili blend, paprika, juice, peppers, and stewed tomatoes; mix them well.

Cook for five mins. Add the browned meat; cover. Slowly cook above gentle heat for four hours or more, stirring every 10-15 mins.

Texas Chili – Southern Recipe

Dallas Chili Recipe

Dallas Chili Recipe

Ingredients:

6 lbs of beef (brisket); ground coarsely
4 Tbsps of hot chile (red); ground
1 Tbsp of mild chile (red); ground
1/2 Tbsps of chile (Caribe)
1 tsp of pepper (Cayenne)
2 Tbsps of oregano (dried)
8 cloves of garlic; crushed
4 pcs of bay leaves
1 tsp of gumbo file (ground sassafras)
3 Tbsps of cumin (ground)
3 Tbsps of woodruff
1 tsp of paprika
1 Tbsp of salt
1/3 c of drippings (bacon)
2 Tbsps of lemon (juice)
2 Tbsps of lime (juice)
1 Tbsp of mustard (Dijon)
2 Tbsps of corn flour
4 cans of beer (12 ozs)
1 Tbsp of Worcestershire sauce
1 Tbsp of sugar
1 Tbsp of fat (chicken, optional)
Hot sauce (pepper, optional)

Instructions:

Mix beef together with salt, paprika, woodruff, cumin, gumbo, bay leaves, garlic, oregano, cayenne, Caribe and chile. Heat drippings on moderate flame and add meat mixture on pot.

Then break lumps and continue cooking, stirring from time to time, ’til meat becomes brown. Add rest of the ingredients including optional ingredients when used.

Boil mixture then reduce flame to simmer for two hours while uncovered. Season to taste when necessary then simmer 10 more minutes, still uncovered.

Add beer/water when necessary. Skim fat off prior to serving.

Dallas Chili Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Ingredients:

1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)

Instructions:

Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.

Buffalo Snort Red Chili With Armadillo Meat Recipe

Chill Lee’s 4-K Chili Recipe

Chill Lee’s 4-K Chili Recipe

Ingredients:

5 lbs of chuck (ground)
1 pack of chili mix (Chill Lee’s)
4 Tbsp of chilies (New Mexican, red); ground
2 Tbsp of cumin
1 tsp of paprika
1 tsp of pepper (black); ground
1 tsp of flavor enhancer
1 tsp of salt
1 pc of jalapeno with seeds (canned)
1 pc of onion (large); chopped coarsely
4 cloves of garlic; finely chopped
Water
Can of beer

Ingredients:

Cook meat ’til it turns brown in color. Fry together the garlic, jalapeno as well as onion.

Mix the onion and meat with the salt, enhancer, pepper, paprika, chilies, cumin and beer; have it marinated for an hour. Then add the water and mix it well.

Now, cook meat for two hours, the least, or 3-4 hours for hand-cut meat. Hamburger meats are ready 20 minutes after browning.

When using jalapeno (fresh), take out seeds. It is also known that Chili Lee adds 15 ozs tomato (sauce) to the chili as well as substitute two Tbsps of New Mexican powdered chili instead of red ground chilies.

Chill Lee’s 4-K Chili Recipe