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Bill Pfeiffer's 1980 World Champ. Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BILL PFEIFFER'S 1980 WORLD CHAMP. CHILI
 Categories: Chili, Spicy, Winner, Misc, Make ahead
      Yield: 1 Servings
 
           -"CAPITOL PUNISHMENT"
           -CHILI
 
  1 T     oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili
  powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old
  Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb
  extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4"
  cubes 2 large onions, finely chopped 10 cloves garlic, finely chopped
  1/2 C Wesson oil or kidney suet 1 tsp mole (powdered), also called
  mole poblano 1 T sugar 1 tsp coriander seed (from Chinese parsley,
  cilantro) 1 tsp Louisiana Red Hot Sauce (Durkee's) 8 oz tomato sauce
  1 T Masa Harina flour salt to taste
  
  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 min.
  
  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.
  
  Makes 1 pot.
  
  KEYWORDS:  chili, spicy, winner, 1980, make ahead Converted by MMCONV
  vers. 1.40
 
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