Recipe - Oakwood Feed Store Chili

1 pound Bacon, chopped
3 pound Lean beef chuck roast, cubed
1 One half pound Regular hamburger,
Preferably chuck
2 pound Pork roast,coarsley ground
(Boston butt)
4 tablespoon Prepared garlic in oil
3 Large onions
4 ounce Canned chopped chilies
(El Paso brand)
6 Fresh Jalapeno chilies,
Chopped
5 tablespoon Freshly ground DRY Mexican
Chilies, Anaheim if possible
2 tablespoon Freshly ground DRY Ancho
Chilies
2 tablespoon Good quality chili pepper
1 One half tablespoon Hungarian paprika
4 tablespoon Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoon MSG or Accent (optional)
1 tablespoon Tabasco sauce
2 tablespoon Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove
and reserve bacon. Pour off most of the bacon fat into a heavy cast
iron skillet, leaving s small amount in the pot. Brown the meat and
garlic in the skillet.

Saute onions in the fat remaining in the pot until soft. Add the
meat, bacon, ground chilies, dried spices, the sauces, green chilies,
Jalapenos, stock and tomatoes. Simmer for two hours.

Allow the chili to sit in the refrigerator for 24 hours to give
the spices a chance to intensify.

For garnishes, serve fresh chopped Jalapenos, chopped raw onions,
shredded Monterey or sharp Cheddar cheese, and saltines.

These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Mealmaster import by David Harmon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip