This recipe is a modified version of a recipe 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.
2 Tbsp paprika
9 Tbsp chili powder (light)
4 Tbsp cumin
4 Tbsp beef bouillon (instant crushed)
1 bulb Garlic (crushed or chopped)
2 cans beer (Anchor Steam)
1 cup water
4 pounds extra lean chuck (ground for chili)
2 pounds extra lean pork (cut into 1/4- inch cubes)
1 pound extra lean chuck (cut into 1/4-inch cubes)
2 large onions, finely chopped
1/2 cup oil or kidney suet
1 tsp mole, powdered
1 Tbsp cilantro (chopped)
1 Tbsp Habeneros Salsa
8 oz tomato sauce (1 can)
1 Tbsp masa harina
salt, to taste
Differences between this recipe and the original are:
It may be hard to find a meat counter that sells coarse ground chuck. If so, I would use all chuck cut into small cubes rather than hamburger.
For the chili powder and cumin, I use (2) 1oz packages of New Mexico Chili Powder and a 1oz package of cumin that you can find at most Safeway markets.
I am not in favor of any form of Capital Punishment other than this chili!