C.v. Woods World Championship Chili

24 Servings

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C.v. Woods World Championship Chili Ingredients

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

Instructions for C.v. Woods World Championship Chili

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized