Capitol Punishment Chili

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Servings: 6 Difficulty: Advanced
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A robust, competition-style chili loaded with beef, pork, and deep spices for a truly hearty meal
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This “Capitol Punishment” chili is a serious contender for any cookout or cold winter night. Combining extra-lean chuck and pork with a rich blend of cumin, chili powder, and a secret dash of MSG, it delivers an intense, savory punch. The long simmer allows the flavors to meld beautifully, while the beer adds a subtle maltiness. Thickened with masa harina and spiked with mole powder and hot sauce, this dish offers a complex, smoky depth that cuts through the richness. It’s perfect for feeding a crowd or freezing for later. Serve with shredded cheese and sour cream for the ultimate comfort food experience.

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Capitol Punishment Chili

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 11161.9

Description

This "Capitol Punishment" chili is a serious contender for any cookout or cold winter night. Combining extra-lean chuck and pork with a rich blend of cumin, chili powder, and a secret dash of MSG, it delivers an intense, savory punch. The long simmer allows the flavors to meld beautifully, while the beer adds a subtle maltiness. Thickened with masa harina and spiked with mole powder and hot sauce, this dish offers a complex, smoky depth that cuts through the richness. It’s perfect for feeding a crowd or freezing for later. Serve with shredded cheese and sour cream for the ultimate comfort food experience.

Ingredients

Directions

  1. In a large stockpot, combine paprika, oregano, MSG, chili powder, cumin, crushed beef bouillon cubes, beer, and 2 cups of water.
  2. Bring the spice mixture to a simmer over medium heat.
  3. In a large skillet, heat half of the Wesson oil or suet over medium-high heat.
  4. Brown the ground beef and pork in batches, breaking it up as it cooks, until fully browned.
  5. Drain excess fat from the meat and add it to the simmering spice mixture in the stockpot.
  6. Repeat the browning process with the cubed chuck beef, then add to the pot.
  7. In the same skillet, use the remaining oil or suet to sauté the chopped onions and garlic until softened and fragrant.
  8. Add the onion and garlic mixture to the stockpot.
  9. Stir well and let the chili simmer uncovered for 2 hours, stirring occasionally and adding water if it becomes too thick.
  10. Stir in the mole powder, sugar, coriander seed, Louisiana Hot Sauce, and tomato sauce.
  11. Continue simmering for 45 minutes to allow the flavors to meld.
  12. In a small bowl, dissolve masa harina in warm water to create a smooth paste.
  13. Whisk the masa paste into the chili to thicken the consistency.
  14. Season with salt to taste.
  15. Simmer for an additional 30 minutes, stirring frequently to prevent sticking.
  16. Taste and add more hot sauce if a spicier kick is desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11161.9kcal
% Daily Value *
Total Fat 262.9g405%
Saturated Fat 66.4g332%
Cholesterol 742.0mg248%
Sodium 2391.4mg100%
Total Carbohydrate 439.9g147%
Dietary Fiber 26.9g108%
Sugars 43.6g
Protein 279.1g559%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, beef, pork, spicy, comfort food, american, simmered, mole, hearty, protein, meal prep, slow cook, garlic, onion, cumin, chili powder, beer, savory, umami, winter
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