Yield: 24 Servings
|4 cans||(10-oz) chicken broth|
|½ pounds||Beef suet -or-|
|4 pounds||Flank steak|
|5 pounds||Thin center cut pork chops|
|¼ cup||Finely chopped celery|
|7 cups||Peeled chopped tomatoes|
|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)|
|5 tablespoons||Chili powder|
|1 teaspoon||Cilantro (optional)|
|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|
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, .