Best 3 Capital Punishment Chili Sallye Recipes
**Capital Punishment Chili Sallye: A Taste of History and Spice**
In the vast culinary landscape of American cuisine, one dish stands out with its bold flavors and intriguing history: Capital Punishment Chili Sallye. Originating in the rugged frontier towns of the Wild West, this chili is a testament to the resilience and resourcefulness of its creators. Its name, a nod to the harsh justice of the time, hints at the fiery kick that awaits those who dare to indulge.
This article presents a collection of Capital Punishment Chili Sallye recipes, each offering a unique interpretation of this classic dish. From the traditional beef-based chili to vegetarian and vegan variations, these recipes cater to diverse tastes and dietary preferences. Whether you prefer a mild simmer or an inferno of heat, there's a recipe here to satisfy your cravings.
Embark on a culinary journey through the Wild West with our authentic beef Capital Punishment Chili Sallye recipe, featuring tender chunks of beef, a rich tomato base, and a symphony of spices that will transport you back in time. For those seeking a meatless alternative, our vegetarian and vegan Capital Punishment Chili Sallye recipes deliver a satisfying blend of beans, vegetables, and spices that pack a flavorful punch.
Indulge in the rich history and bold flavors of the Wild West with our collection of Capital Punishment Chili Sallye recipes. Gather your ingredients, fire up the stove, and prepare to experience a dish that is as captivating as it is delicious.
CAPITAL PUNISHMENT CHILI
Make and share this Capital Punishment Chili recipe from Food.com.
Provided by drhousespcatcher
Categories Pork
Time 3h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
- In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
- Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minute.
- Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
Nutrition Facts : Calories 6835, Fat 373.4, SaturatedFat 107.2, Cholesterol 2009.7, Sodium 4658.6, Carbohydrate 157, Fiber 41, Sugar 42.9, Protein 657.8
CAPITAL PUNISHMENT CHILI
Steps:
- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1½ lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Sauté chopped onion and garlic in 1 tablespoon oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
Nutrition Facts :
FIERY GREEN CHILE PASTE (SALLYE)
This is traditionally a kosher dish called Zhoug, and is used extensively in kosher dishes. It is truly a fiery paste and should be used with caution. Experiment with small amounts and increase incrementally to suit your taste buds. This is my take on it. I have tweaked it somewhat for our less adventuresome cooks.
Provided by sallye bates @grandedame
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
- Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
- Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
- Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
- Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.
Tips:
- Choose the right type of chili peppers. For a mild chili, use Anaheim or poblano peppers. For a medium chili, use jalapeño or serrano peppers. For a hot chili, use habanero or cayenne peppers.
- Toast the chili peppers before using them. This will help to bring out their flavor and reduce their bitterness.
- Use a variety of beans in your chili. This will add different flavors and textures to the dish.
- Don't overcook the chili. Chili is best when it is cooked slowly and gently. Overcooking can make the chili tough and dry.
- Serve chili with your favorite toppings. Some popular toppings include cheese, sour cream, onions, and cilantro.
Conclusion:
Capital Punishment Chili is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a satisfying and flavorful meal, give Capital Punishment Chili a try!
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