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Capitol Punishment Chili Recipe

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This recipe for Capitol Punishment Chili, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Lg. Onions, finely chopped
8 to 10 Cloves Garlic, finely chopped
4 Lbs. Extra Lean Beef, chili grind
1 Lb. Lean Round Steak, cut into qrtr. inch cubes
2 Lbs. Lean Pork Loin, cut into qrtr. inch cubes
1 (6oz.) Can Tomato Sauce
2 (10-1/2oz.) Cans Beef Bullion
1 (12oz.) Can Budweiser
1 Heaping Tbsp. Chili Powder (approx. 3 oz.)
4 Tbsp. Ground Cumin
1 Tbsp. Oregano
2 Tbsp. Paprika
2 Tbsp. MSG
1 Tbsp. Sugar
1 Tsp. Mole Powder
1 to 2 Tbsp. Flaked or Ground Chili Peppers
(optional, to taste for hotness)
1 Tbsp. Masa

Directions:
Directions:
Brown meat in large skillet until fat is cooked off and transfer to an 8 quart stock pot. Sauté onions and garlic in remaining pan drippings until tender, then add meat and mix well. Add all spices and liquids, mix well and simmer for 2 hours. Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.

 

 

 

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