It's Chili Time

It was a balmy 61 degrees yesterday and a winter killing 18 degrees this morning.  So, it is chili time.  Not just another bowl of chili, mind you.  This chili recipe is the best chili ever.  But, don't just take my word.  Capital Punishment Chili won the 1980 world championship chili.   Bill Pfeiffer, a native Texan, won a $20,000 first prize at the International Chili Society's 14th annual cook-off in LA.  As all of you serious cooks know, your riffs on recipes is what makes them sensational.  A word of caution here - for the first time you cook this,  I suggest you use the original recipe so you know what it is supposed to taste like. 

Texans don't mess around with their chili.  I have heard of ashes, cocoa and other exotic ingredients in their chili recipes.  If memory serves me well, I believe beans and even tomatoes are banned ingredients in Texas chili.  Having said that, beans are in mine and tomatoes.  I also love it topped with fritos, cheese and a dollop of sour cream.  My riff on Capital Punishment Chili is cornbread dumplings cooked on top during the last 20 minutes of cooking.  I think that back in 1980, the meats used were very inexpensive.  Imagine my surprise when I made this recently.  Enjoy!

Capital Punishment Chili

4 lbs. extra lean chuck, flank or round steak, coarsely ground (chili grind)

1 lb.  extra lean sirloin, cut into 1/4 inch cubes

2 lbs. pork loin, cut into 1/4 inch cubes

2 large onions, finely chopped

8 to 10 cloves garlic, finely chopped

7 heaping tablespoons chili powder (new bottle as spices only last 6 months)

4 tablespoons ground cumin

1 tablespoon ground oregano

2 tablespoons paprika (Yes, I bought all new jars of spices and herbs)

2 tablespoons flavor enhancer

1 tablespoon sugar

1 teaspoon mole powder (I omit this)

1 or 2 tablespoons flaked chili peppers

1 6oz. can tomatoe sauce (I used a 28oz can of crushed tomatoes)

2 cans beef broth

2 cans beer

1 tablespoon masa harina (corn flour)

Brown meat and onions in large stock pot.  Add garlic, chili powder, cumin, oregano, paprika, flavor enhancer, sugar, mole powder, and pepper flakes.  Mix well.  Add tomato sauce, broth and beer.  Mix well and simmer 2 hours.  Mix masa with enough hot water to make a light paste and add to chili 30 minutes before serving to thicken.  At this point, I also added a tablespoon of salt, but you can add as much as you want.  I also added canned beans.  This really is the best chili ever.