Capital Punishment Chili

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.


INGREDIENTS (serves 25)

1 Tbsp oregano

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


PROCEDURE


NOTES

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!