Title: C.v. Wood's World Championship Chili
Categories: Meat
Yield: 24 Servings

4 cn (10-oz) chicken broth
1/2 lb Beef suet -or-
1/2 c Oil
4 lb Flank steak
5 lb Thin center cut pork chops
1/4 c Finely chopped celery
7 c Peeled chopped tomatoes
2 ts Sugar
6 Long green chiles; roasted,
-peeled and cut into 1/4"
-pieces
3 ts Ground oregano
3 ts Ground cumin
1/2 ts MSG (optional)
3 ts Pepper
4 ts Salt
5 tb Chili powder
1 ts Cilantro (optional)
1 ts Thyme
8 oz 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 lb Jack cheese
1 Lime

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

From: Judy 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 3/8" cubes. In a 2 qt. saucepan, combine celery,
tomatoes and sugar. Simmer 1-1/2 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 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 1/4 lb. cheese for each quart of chili
that is to be served, about 5 min. before serving. Add lime juice, about
3/4 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, http://www.erols.com/hosey.