Champion’s Capitol Chili
Ingredients
- 1 tablespoon oregano
- 9 tablespoons light chili powder
- 4 tablespoons cumin
- 4 tablespoons beef bouillon
- 1 teaspoon powdered mole
- 1 tablespoon sugar
- 1 teaspoon coriander
- 1 teaspoon Durkee’s Louisiana Hot Sauce
- 4 pounds extra-lean chuck
- 2 pounds extra-lean pork
- 2 large onions finely chopped
- 8 ounces tomato sauce 1 can
- 2 cups water
- 2 cups beer 2 cans
- ½ cup oil or kidney suet
- Salt to taste
- Masa Harina for thickening
Instructions
- In a large pot, combine the oregano, chili powder, cumin, beef bouillon, powdered mole, sugar, coriander, Durkee’s Louisiana Hot Sauce, tomato sauce, water, and beer.
- Bring to a simmer over medium heat.
- In a separate skillet, brown the chuck and pork in batches with oil or kidney suet until light brown.
- Drain excess fat and add the meat to the pot with the simmering spices.
- Add the finely chopped onions to the pot.
- Add more water if necessary to cover the ingredients.
- Simmer for 2 hours.
- After 2 hours, add additional water if needed and continue simmering for 45 minutes.
- Dissolve Masa Harina in warm water to form a paste.
- Add the paste to the chili to thicken it.
- Simmer for an additional 30 minutes.
- Taste and adjust seasoning with salt as needed.
- Serve hot and enjoy this championship-winning Capitol Chili, a true Texas-style delight!
Notes / Tips / Wine Advice:
This recipe is a variation of the World Champion Texas Red Chili, known as “Capitol Punishment Chili” by Bill Pfeiffer.
For hotter chili, add extra Louisiana Red Hot sauce to taste.
Ensure you have plenty of time as this chili requires several hours of simmering for optimal flavor development.
For hotter chili, add extra Louisiana Red Hot sauce to taste.
Ensure you have plenty of time as this chili requires several hours of simmering for optimal flavor development.
