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- Path: decwrl!recipes
- From: devine@vianet (Bob Devine)
- Newsgroups: mod.recipes
- Subject: RECIPE: Capitol [sic] punishment chili
- Message-ID: <5291@decwrl.DEC.COM>
- Date: 12 Sep 86 03:30:29 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: ViaNetix Inc., Boulder, Colorado
- Lines: 97
- Approved: reid@decwrl.UUCP
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- Copyright (C) 1986 USENET Community Trust
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-
- .RH MOD.RECIPES-SOURCE CHILI-5 M "5 Jun 86" 1986
- .RZ "CAPITOL PUNISHMENT CHILI" "World champion Texas red chili"
- This recipe comes from Bill Pfeiffer.
- He won the 1980 and 1982 World Chili Cookoff and took first place
- in the International Chili Society's 14th annual World Championship
- Chili Cookoff with it.
- .PP
- Pfeiffer calls this recipe ``Capitol Punishment Chili'' because
- he won his first attempt at a chili cookoff in Washington, DC.
- .PP
- Texas red chili has no beans...
- .IH "serves 25"
- .IG "1 Tbsp" "oregano" "15 ml"
- .IG "2 Tbsp" "paprika" "30 ml"
- .IG "2 Tbsp" "MSG" "30 ml"
- .IG "9 Tbsp" "chili powder" "140 ml"
- (light)
- .IG "4 Tbsp" "cumin" "60 ml"
- .IG "4 Tbsp" "beef bouillon" "60 ml"
- (instant crushed)
- .IG "4 Tbsp" "cumin" "60 ml"
- .IG "2 cans" "beer" "750 ml"
- .IG "2 cups" "water" "500 ml"
- .IG "4 pounds" "extra lean chuck" "2 kg"
- (ground for chili)
- .IG "2 pounds" "extra lean pork" "1 kg"
- (ground for chili)
- .IG "1 pound" "extra lean chuck" "500 g"
- (cut into
- .AB "\(14-inch" "5-mm"
- cubes)
- .IG "2" "large onions,"
- finely chopped
- .IG "\(12 cup" "oil or kidney suet" "125 ml"
- .IG "1 tsp" "mol\z\(aae," "5 ml"
- powdered
- .IG "1 Tbsp" "sugar" "15 ml"
- .IG "1 tsp" "coriander" "5 ml"
- .IG "1 tsp" "hot pepper sauce" "5 ml"
- .IG "8 oz" "tomato sauce" "125 ml"
- (1 can)
- .IG "1 Tbsp" "masa harina" "15 ml"
- .IG "" "salt,"
- to taste
- .PH
- .SK 1
- In a large pot add paprika, oregano, MSG, chili powder, cumin, beef
- bouillon, beer, and two cups of water. Let simmer.
- .SK 2
- In a separate skillet brown
- .AB "1\(12 lb" "750 g"
- meat with
- .AB "1 Tbsp" "15 ml"
- oil or kidney suet until meat is light brown.
- .SK 3
- Drain and add to simmering spices.
- .SK 4
- Continue until all meat has been added.
- .SK 5
- Saut\z\(aae finely chopped onions and garlic in
- .AB "1 Tbsp" "15 ml"
- oil or kidney suet.
- .SK 6
- Add to spices and meat mixture. Add water as needed. Simmer two hours.
- .SK 7
- Add mol\z\(aae, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce.
- Simmer 45 minutes.
- .SK 8
- Dissolve masa harina in warm water and add to chili. Add salt to
- taste. Simmer 30 minutes.
- .NX
- I use Durkee's Louisiana Red Hot sauce.
- Probably your favorite brand of beer is ok.
- Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored the
- contest.
- For hotter chili, add additional \fILouisiana Red Hot\fR sauce to taste.
- .PP
- This chili is a great dish if you have a LOT of time. Note well the
- amount of time called for in each simmering step.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 4\-5 hours.
- .I Precision:
- approximate measurement OK.
- .WR
- Bob Devine
- ViaNetix Inc., Boulder, Colorado
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