Bill Pfeiffer's Chili Capital Punishment

Winner of 1980 World's Championship!


  • 1 tablespoon oregano
  • 2 tablespoons paprika
  • 2 tablespoons MSG
  • 9 tablespoons chili powder
  • 4 tablespoons cumin
  • 4 tablespoons beef bouillon (instant crushed)
  • 2 cans beer
  • 2 cups water
  • 4 pounds extra lean chuck (chili grind)
  • 2 pounds extra lean pork (chili grind)
  • 1 pound extra lean chuck, cut into 1/4-inch cubes
  • 2 large onions, finely chopped
  • 10 cloves garlic, finely chopped
  • 1/2 cup oil or kidney suet
  • 1 teaspoon mole (powdered)
  • 1 tablespoon granulated sugar
  • 1 teaspoon coriander
  • 1 teaspoon hot pepper sauce
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon Masa Harina
  • Salt to taste


  1. In a large pot, add oregano, paprika, MSG, chili powder, cumin, beef bouillon, beer and water. Let simmer.
  2. In a separate skillet, brown 1 1/2 pounds of meat in oil or suet until meat is light brown.
  3. Drain and add to simmering spices. Continue browning meat in batches until all meat has been added.
  4. Sauté finely chopped onions in oil or suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add mole (MOE-lay), sugar, coriander, hot pepper sauce and tomato sauce. Simmer for 45 minutes.
  5. Dissolve Masa Harina in warm water and add to chili. Add salt to taste. Simmer for 30 minutes.

Yields 14 to 18 servings.

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