Recipe for Bill Pfeiffer's Chili Capital Punishment


    Bill Pfeiffer's Chili Capital Punishment

    Winner of 1980 World's Championship

    1 tablespoon oregano
    2 tablespoons paprika
    2 tablespoons MSG
    9 tablespoons chili powder
    4 tablespoons cumin
    4 tablespoons beef bouillon (instant crushed)
    2 cans beer
    2 cups water
    4 pounds extra lean chuck (chili grind)
    2 pounds extra lean pork (chili grind)
    1 pound extra lean chuck, cut into 1/4-inch cubes
    2 large onions, finely chopped
    10 cloves garlic, finely chopped
    1/2 cup oil or kidney suet
    1 teaspoon mole (powdered)
    1 tablespoon granulated sugar
    1 teaspoon coriander
    1 teaspoon hot pepper sauce
    1 (8 ounce) can tomato sauce
    1 tablespoon Masa Harina
    Salt to taste

    In a large pot, add oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer.

    In a separate skillet, brown 1 1/2 pounds of meat in oil or suet until meat is light brown. Drain and add to simmering spices. Continue browning meat in batches until all meat has been added.