Recipe - C.v. Woods World Championship Chili

4 cn (10oz) chicken broth
One half pound Beef suet or
One half cup Oil
4 pound Flank steak
5 pound Thin center cut pork chops
One fourth cup Finely chopped celery
7 cup Peeled chopped tomatoes
2 teaspoon Sugar
6 Long green chiles; roasted,
peeled and cut into 1/4"
pieces
3 teaspoon Ground oregano
3 teaspoon Ground cumin
One half teaspoon MSG (optional)
3 teaspoon Pepper
4 teaspoon Salt
5 tablespoon Chili powder
1 teaspoon Cilantro (optional)
1 teaspoon Thyme
8 ounce Beer (use 1 bottle Guiness
Stout if available)
2 Cloves garlic; finely
chopped
3 md Onions; cut into 1/2"
pieces
2 Green peppers; cut into 3/4"
pieces
1 pound Jack cheese
1 Lime

Date: Sun, 11 Feb 1996 08:40:37 0600

From: Judy Howle howle@EbiCom.net
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 68 Tbsp. oil. Trim all fat from
flank steak. Cut into 3/8" cubes. In a 2 qt. saucepan, combine celery,
tomatoes and sugar. Simmer 1One half 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 1/3 at a time. Add
beef to the pork mixture and cook slowly for about 1 hr. Add onions and
peppers. Simmer 23 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 One fourth lb. cheese for each quart of chili
that is to be served, about 5 min. before serving. Add lime juice, about
Three fourths tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.

CHILEHEADS DIGEST V2 #238

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.