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This robust “Capitol Punishment” chili is a hearty Texas-style masterpiece, blending ground chuck, pork, and cubed beef for a luxurious texture. Simmered slowly with Old Milwaukee beer, tomato sauce, and a deep spice blend of cumin, chili powder, and mole, it delivers intense, savory flavor with a subtle heat. The masa harina thickens the broth to a perfect consistency, coating every bite. Ideal for cold winter evenings or potlucks, this dish offers a satisfying, protein-packed meal that tastes even better the next day.
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Capitol Punishment (Chili)
Description
This robust "Capitol Punishment" chili is a hearty Texas-style masterpiece, blending ground chuck, pork, and cubed beef for a luxurious texture. Simmered slowly with Old Milwaukee beer, tomato sauce, and a deep spice blend of cumin, chili powder, and mole, it delivers intense, savory flavor with a subtle heat. The masa harina thickens the broth to a perfect consistency, coating every bite. Ideal for cold winter evenings or potlucks, this dish offers a satisfying, protein-packed meal that tastes even better the next day.Ingredients
Directions
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In a large stockpot, combine the Old Milwaukee beer, 2 cups of water, beef bouillon, paprika, oregano, MSG, chili powder, and cumin.
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Bring the liquid mixture to a gentle simmer over medium heat.
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In a large skillet, heat 1/4 cup of oil or suet over high heat.
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Brown the ground chuck and ground pork in batches, ensuring they are well-browned but not overcooked.
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Drain excess fat from the browned meat and add it to the simmering spice mixture in the stockpot.
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Repeat the browning process with the cubed chuck, then add to the pot.
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In the same skillet, heat the remaining oil or suet and sauté the chopped onions and garlic until softened and fragrant.
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Add the sautéed onion and garlic mixture to the stockpot.
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Reduce heat to low and let the chili simmer uncovered for 2 hours, stirring occasionally and adding more water if it becomes too dry.
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Stir in the powdered mole, sugar, coriander seed, Louisiana hot sauce, and tomato sauce.
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Continue to simmer for another 45 minutes to allow the flavors to meld.
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In a small bowl, dissolve the masa harina flour in a small amount of warm water to create a smooth paste.
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Whisk the masa paste into the chili to thicken the broth.
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Season with salt to taste.
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Simmer for an additional 30 minutes.
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Taste and add more hot sauce if a spicier flavor is desired before serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 1615.9kcal
- % Daily Value *
- Total Fat 85.6g132%
- Saturated Fat 22.8g115%
- Cholesterol 279.6mg94%
- Sodium 2014.2mg84%
- Total Carbohydrate 68.9g23%
- Dietary Fiber 21.9g88%
- Sugars 14.5g
- Protein 111.6g224%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chili, beef, pork, tex-mex, american, spicy, hearty, comfort food, beer, mole, cumin, slow cooked, dinner, potluck, masa, garlic, onion, tomato, protein, winter
