Oakwood Feed Store Chili

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

Original recipe makes 8



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 Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip

Calories Per Serving: 1299 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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