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

C.V. Woods World Championship Chili Recipe 2

C.V. Woods World Championship Chili Recipe 2

Ingredients:

3 lbs dressed chicken
1 tsp crumbled oregano
4 c of water
1 Tbsp ground cumin
1/2 lb of suet (beef)
1/2 tsp monosodium glutamate
1/2 c celery; chop finely
7 c tomatoes; peel chop
2 tsps of refined sugar
5 lbs of pork chop; cut thinly in center
1 tsp of cilantro
4 lbs of beef (flank steak)
1 tsp of thyme
3 medium-sized onions; sliced in half
3 peppers (green); diced
2 cloves of garlic; minced
1 c beer
1 lb of shredded cheese (jack)
Juice from one lime
6 pcs long green chili

Instructions:

Chop chicken to small pieces, add water and simmer for two hours in a saucepan. Remove chicken pieces then set aside broth.

Combine tomatoes, sugar, celery and then simmer for an hour and a half in a two quart saucepan.

Boil chilies for fifteen minutes until soft. Allow to cool and then slice in quarter squares after removing seeds.

Thoroughly mix all spices in beer til dissolved. Pour in previously cooked tomatoes then add chilies. Add garlic and mix with chicken (broth) that has been set aside.

Prepare six to eight Tbsps of melted suet. Pour one third to a skillet and use to brown half of the pork chop. Do the same for the rest of the pork chop; add these to the broth and slowly cook for thirty minutes.

Trim off fat in the flank steak then cut in cubes (3/8″). Brown this in melted suet by batches and when all is done add these to the pork and chicken (broth) mixture.

Simmer again for about an hour adding the onions, then diced peppers (green). Simmer again for two to three hours more, stirring every fifteen to 20 minutes. Set aside to cool for an hour and place in refrigerator overnight.

When ready to serve, reheat the soup. Sprinkle shredded cheese and then lime squeezed juice before meal is served.

C.V. Woods World Championship Chili Recipe 2

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