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| C.V. Woods World Championship Chili |
1 (3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 cup finely chopped celery
7 cup peeled, chopper tomatoes
2 tsp sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 tsp oregano
1 tblsp ground cumin
1/2 tsp MSG
1 tblsp pepper
4 tsp salt
5 tblsp chili powder
1 tsp cilantro
1 tsp thyme
1 cup beer
2 cloves garlic, finely chopped
juice of lime
Cut chicken into pieces and combine with water in large
saucepan.
Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and sugar and
simmer1 1/2
hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4
in squares.
Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro
and thyme
with beer until all lumps are dissolved. Add tomato mixture,
chiles,
beer mixture and garlic to chicken broth.
Melt suet to make 6-8 tblspdroppings.Pour 1/3 of suet
drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining
pork chops.
Add pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown
flank steak
in remaining drippings about 1/3 at a time. Add to pork
mixture.
Return to simmer and cook slowly about 1 hour. Add onions and
green
peppers, simmer 2-3 hours longer, stirring with wooden spoon
every 15-20
min. Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving. About 5 minutes before serving
time, add
cheese. Just before serving, add lime juice and stir with
wooden spoon.
Makes 12 servings
Recipe by C.V. Woods
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