C.v. wood's world championship chili

Yield: 24 Servings

Measure Ingredient
4 cans (10-oz) chicken broth
½ pounds Beef suet -or-
½ cup Oil
4 pounds Flank steak
5 pounds Thin center cut pork chops
¼ cup Finely chopped celery
7 cups Peeled chopped tomatoes
2 teaspoons Sugar
6 \N Long green chiles; roasted, peeled and cut into 1/4\" pieces
3 teaspoons Ground oregano
3 teaspoons Ground cumin
½ teaspoon MSG (optional)
3 teaspoons Pepper
4 teaspoons Salt
5 tablespoons Chili powder
1 teaspoon Cilantro (optional)
1 teaspoon Thyme
8 ounces Beer (use 1 bottle Guiness Stout if available)
2 \N Cloves garlic; finely chopped
3 mediums Onions; cut into 1/2\" pieces
2 \N Green peppers; cut into 3/4\" pieces
1 pounds Jack cheese
1 \N Lime

Date: Sun, 11 Feb 1996 08:40:37 -0600 From: Judy Howle <howle@...>

Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.

Render suet in large skillet to make 6-8 Tbsp. oil. Trim all fat from flank steak. Cut into ⅜" cubes. In a 2 qt. saucepan, combine celery, tomatoes and sugar. Simmer 1-½ hrs.

Mix spices with beer until all lumps are dissolved. Add the tomato mixture, chiles, beer mixture and garlic to chicken broth.

Pour about a third of the reserved suet oil into a skillet, add pork and brown. Do only one half at a time. Add pork to broth mixture and cook slowly for 30 min. Brown beef in remaining, oil about ⅓ at a time. Add beef to the pork mixture and cook slowly for about 1 hr. Add onions and peppers. Simmer 2-3 hrs. longer, stirring with a wooden spoon every 15 to 20 minutes.

Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before serving. Just before serving, add ¼ lb. cheese for each quart of chili that is to be served, about 5 min. before serving. Add lime juice, about ¾ tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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