C.v. wood's world championship chili

24 Servings

Ingredients

QuantityIngredient
4cans(10-oz) chicken broth
½poundsBeef suet -or-
½cupOil
4poundsFlank steak
5poundsThin center cut pork chops
¼cupFinely chopped celery
7cupsPeeled chopped tomatoes
2teaspoonsSugar
6Long green chiles; roasted, peeled and cut into 1/4\" pieces
3teaspoonsGround oregano
3teaspoonsGround cumin
½teaspoonMSG (optional)
3teaspoonsPepper
4teaspoonsSalt
5tablespoonsChili powder
1teaspoonCilantro (optional)
1teaspoonThyme
8ouncesBeer (use 1 bottle Guiness Stout if available)
2Cloves garlic; finely chopped
3mediumsOnions; cut into 1/2\" pieces
2Green peppers; cut into 3/4\" pieces
1poundsJack cheese
1Lime

Directions

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.

CHILE-HEADS DIGEST V2 #238

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