This hearty “Capital Punishment” chili is a serious dish for serious appetites, combining extra-lean chuck and pork with a complex blend of spices. The secret lies in the long simmer, which tenderizes the meat, and the addition of mole poblano and masa harina, which create a rich, velvety texture and deep, earthy flavor profile. Infused with beer, tomato sauce, and a kick of tabasco, it offers a perfect balance of savory, spicy, and tangy notes. Ideal for cold winter evenings or weekend gatherings, this chili improves with time, making it perfect for meal prep or feeding a crowd. Serve with cornbread or over rice for a satisfying, home-cooked meal.
Capital Punishment Chili
Description
This hearty "Capital Punishment" chili is a serious dish for serious appetites, combining extra-lean chuck and pork with a complex blend of spices. The secret lies in the long simmer, which tenderizes the meat, and the addition of mole poblano and masa harina, which create a rich, velvety texture and deep, earthy flavor profile. Infused with beer, tomato sauce, and a kick of tabasco, it offers a perfect balance of savory, spicy, and tangy notes. Ideal for cold winter evenings or weekend gatherings, this chili improves with time, making it perfect for meal prep or feeding a crowd. Serve with cornbread or over rice for a satisfying, home-cooked meal.Ingredients
Directions
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Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of Wesson oil or suet.
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Add the 1 lb of cubed extra-lean chuck beef. Brown in batches to avoid steaming, ensuring a good sear on all sides. Remove and set aside.
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In the same pot, add more oil if needed. Brown the 4 lbs of extra-lean ground beef and 2 lbs of extra-lean ground pork in batches. Drain excess fat between batches if desired, then set meat aside.
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Reduce heat to medium. Add the chopped onions and garlic to the pot. Sauté for 5-7 minutes until onions are translucent and fragrant.
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Add the browned beef and pork back into the pot with the onions and garlic.
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In a separate bowl, whisk together the paprika, oregano, MSG, chili powder, cumin, crushed coriander seed, beef bouillon, and salt. Sprinkle this spice mixture over the meat.
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Pour in the 24 oz of Old Milwaukee beer, 2 cups of water, and the 8 oz of tomato sauce. Stir well to combine.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
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After 2 hours, stir in the mole poblano paste, sugar, and tabasco sauce. Simmer uncovered for another 45 minutes to deepen the flavors.
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In a small bowl, dissolve the masa harina flour in 1/2 cup of warm water to form a smooth paste, ensuring no lumps remain.
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Stir the masa harina paste into the chili. This will thicken the consistency.
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Simmer for an additional 30 minutes, stirring frequently to prevent sticking, until the chili reaches your desired thickness.
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Taste and adjust seasoning with additional salt or Louisiana Hot Sauce if you prefer a spicier kick.
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Serve hot, garnished with fresh cilantro, diced onions, or cheese if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 867.9kcal
- % Daily Value *
- Total Fat 44.3g69%
- Saturated Fat 8.7g44%
- Cholesterol 46.8mg16%
- Sodium 3189.8mg133%
- Total Carbohydrate 116.4g39%
- Dietary Fiber 72.8g292%
- Sugars 15.1g
- Protein 49.5g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
