Best Capital Punishment Chili Sallye Recipes

CAPITAL PUNISHMENT CHILI

Capital Punishment Chili image

Make and share this Capital Punishment Chili recipe from Food.com.

Provided by drhousespcatcher

Categories Pork

Time 3h30m

Yield 1 pot

Number Of Ingredients 21

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 pork, 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

Steps:

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
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.
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.
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.

Nutrition Facts : Calories 6835, Fat 373.4, SaturatedFat 107.2, Cholesterol 2009.7, Sodium 4658.6, Carbohydrate 157, Fiber 41, Sugar 42.9, Protein 657.8

CAPITAL PUNISHMENT CHILI (SALLYE)

CAPITAL PUNISHMENT CHILI (SALLYE) image

It's that season again - soup and chili. This recipe will feed a good sized crew of hungry people...For smaller batch, try my Hot Dogey Chili recipe that serves 2-4 people

Provided by sallye bates

Categories Beef Soups

Time 3h

Number Of Ingredients 22

Ingredients

4-5 lb lean coarse ground beef
2 lb lean ground pork
2 Tbsp oilve oil
2 large onions, finely chopped
10 clove finely chopped garlic
2 can hunts tomato sauce (16 oz size)
2 can(s) hunts fire roasted petite diced tomatoes
2 can(s) beef broth
1 can(s) room temperature beer
1 Tbsp ground oregano
2 Tbsp smoked paprika
9 Tbsp chili powder (heaping tablespoons)
4 Tbsp ground cumin (heaping tbs)
2 Tbsp cayenne pepper
1 Tbsp sugar
1 tsp mole
1 tsp coriander
1 tsp louisiana red hot sauce
salt & pepper (approx 1 tablespoon each)
1 large can ranch style beans (optional)
2 Tbsp masa harina flour or cornmeal
water

Steps:

1. In a large stew pot (or dutch oven) place beef broth, beer and water. Add oregano, paprika, chili powder, cayenne and salt and pepper and begin to simmer
2. In a separate heavy skillet, brown 2 lbs of meat at a time. When browned, drain and add to stew pot, stirring. Continue until all meat is browned, drained and added to mixture.
3. Saute onions and garlic in olive oil until translucent (If you use dried onions & garlic powder, you can skip this step and add powder directly to simmering mixture.
4. Add mole, sugar, coriander, hot sauce, tomato sauce and tomatoes to mixture and simmer for two hours.. Add enough water a cup at a time until liquid is about 2" above meat mixture. Stir occasionally, adding more liquid as needed to keep liquid about 2" above meat mixture.
5. Dissolve flour or cornmeal in warm water (to about the consistency of pancake batter). Stir into meat mixture until well blended. Simmer about 20 minutes longer.
6. For hotter chili, add additional hot sauce and/or chili powder. If you like milder chili, try my Hot Dogey Chili recipe or delete the Louisiana hot sauce
7. If you have a large crockpot, this recipe adapts easily to crockpot cooking. Follow instructions, except place everything in crockpot instead of stew pot and simmer on low for about 6 hours.