How To make Capitol Punishment Chili
15 milliliters oregano
30 milliliters paprika
30 milliliters msg
140 milliliter chili powder
(light)
60 milliliters cumin
60 milliliters beef bouillon :
(instant crushed)
60 milliliters cumin
750 milliliter beer
500 milliliter water
2 kilograms extra lean chuck (ground for chili)
1 kilogram extra lean pork :
(ground for chili)
500 gram extra lean chuck -- (cut into 5-mm
cubes) 2 large onions :
finely chopped
125 milliliter oil or kidney suet
5 milliliters mole powdered
15 milliliters sugar
5 milliliters coriander
5 milliliters hot pepper sauce
125 milliliter tomato sauce :
(1 can)
15 milliliters masa harina
salt -- to taste
1. In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillo n, beer, and two cups of water. Let simmer.
2. In a separate skillet brown 750 g meat with 15 ml oil or kidney suet until meat is light brown.
3. Drain and add to simmering spices.
4. Continue until all meat has been added.
5. Saute finely chopped onions and garlic in 15 ml oil or kidney suet.
6. Add to spices and meat mixture. Add water as needed. Simmer two hours.
7. Add mole, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simm er 45 minutes.
8. Dissolve masa harina in warm water and add to chili. Add salt to taste. S immer 30 minutes.
Author's Notes: This recipe comes from Bill Pfeiffer. He won the 1980 and 1 982 World Chili Cookoff and took first place in the International Chili Society 's 14th annual World Championship Chili Cookoff with it. Pfeiffer calls this re cipe ``Capitol Punishment Chili'' because he won his first attempt at a chili c ookoff in Washington, DC. Texas red chili has no beans...
I use Durkee's Louisiana Red Hot sauce. Probably your favorite brand of bee r is ok. Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored th e contest. For hotter chili, add additional Louisiana Red Hot sauce to taste. T his chili is a great dish if you have a LOT of time. Note well the amount of t ime called for in each simmering step.
Difficulty : moderate. Precision : approximate measurement OK.
Busted by Christopher E. Eaves <cea260@airmail.net>
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Growing up with parents who viewed eating a cheeseburger as grounds for capital punishment definitely wasn’t the norm. Especially during the 1990s when fruit roll ups were all the rage. The bottom line is I am so grateful for the way I grew up, but it wasn’t always easy. There were bribes to eat vegetables, challenges amongst my sisters and I to run around the couch while eating a piece of lettuce, and fights over not being allowed to sleepover friends' homes because my parents didn’t want me to put junk food in my body.
Before I realized my childhood love for baking could be turned around, I used to steal my parents money and ride my bike to Michaels to get fondant and make your typical SAD (Standard American Diet) cake that looked so decadent they should be inedible or BEG my mom to buy the unhealthy stuff so I could “experiment” and promise I wouldn’t eat it.
It wasn’t until after high school that I finally decided my parents were right all along and I chose to go down my own plant-based path. I took my not-allowed-in-the-house recipes and started converting them. Oil means nut butter, avocado, applesauce, or thawed frozen corn. Sugar became dates or fruit. Eggs turned into 1 tbsp ground flax seeds + 3 tbsp water.
I’ve learned how to master the tips & tricks of a whole-foods, plant-based diet or as our community calls it, the Nutritarian diet. Because my father works as a medical doctor who uses nutrition as the prescription, I’ve seen the effect that food has on people’s lives. I want to welcome the world to my world of veggie juice and overnight oats for breakfast, salad as the main dish, and sugar free ice cream sandwiches.
My passion for food as the prescription turned into a love for preventative medicine and an entrance into Naturopathic Medical School. I want to show you that eating healthy can be simple and satisfying. I want healthy to be fun and delicious for kids so they can teach their parents what it means to eat a healthy diet. I want to show people that taste will not be something you leave behind. I want to show you the power behind free medicine, the beneficial ingredients that come from our magical earth. Your health is one thing that you have to work for, but the good part is, it always pays you back. The powerful properties of using food as medicine are endless: what's good for one part of your body is good for every single cell!
Being in the kitchen is my happy place. I’ve always known I wanted to share my passion for nutrition, being in the kitchen, and making food beautiful with the world. I am so excited that Doctor’s Daughters has come into fruition as a place where I can make eating healthy easy and fun for people as it is for myself.
On Instagram:
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Ingredients:
1 apple spice superfood overnight oats packet
2 Tbsp pumpkin purée
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3 Medjool dates
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Instructions:
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National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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