C.V. Wood's Championship Chili

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Well Worth the time it takes! Awesome Chili


4 10-oz cans chicken broth
4 lbs flank steak
5 lbs thin center cut pork chops
1/4 cup celery; finely chopped
7 cups tomatoes; peeled, chopped
2 teaspoons Sugar
6 long green chilies; peeled
3 teaspoons ground oregano
3 teaspoons Ground cumin
1/2 teaspoon MSG
3 teaspoons Pepper
4 teaspoons Salt
5 tablespoons Chili powder
1 teaspoon cilantro
1 teaspoon Thyme
1 cup beer
2 cloves garlic; finely chopped
3 medium onions; cut into 1/2 inch pieces
2 green peppers; cut into 3/8 inch pieces
1 pound Jack cheese; shredded
1 lime

Original recipe makes 6



Combine celery, tomatoes and sugar. Simmer for 1 1/2 hours. Boil peeled chilies for 15 minutes or until tender. Remove seeds and cut into 1/4 inch squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomato mixture, chilies, beer mixture and garlic to the chicken broth.

Trim all fat from flank steak. Cut into 3/8 inch cubes. Trim all fat and bones from pork and cut into 1/4 inch cubes. Brown pork in hot fat. Add pork to broth mixture and cook slowly for 30 minutes. Brown beef in hot oil. Add the beef to the pork mixture and cook slowly for about 1 hour.

Add onions and peppers. Simmer 2 to 3 hours longer, stirring every 15 to 20 minutes.

Cool 1 hour. Refrigerate for 24 hours. Reheat chili before serving. About 5 minutes before serving time add cheese. Just before serving, add juice of lime and stir.


This recipe takes a lot of time to prepare, but it's outstanding.

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Calories Per Serving: 1535 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe takes a lot of time to prepare, but it's outstanding. [I posted this recipe.]
webtexan 10y ago

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