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.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .