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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|Serving Size: 1 quart (1279g)|
|Recipe Makes: 6|
|Calories from Fat: 724 (47%)|
|Amt Per Serving||% DV|
|Total Fat 80.4g||107 %|
|Saturated Fat 34.9g||174 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 431.8mg||133 %|
|Sodium 1151.5mg||40 %|
|Potassium 3297.5mg||87 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 20.9g|
|Protein 166.2g||237 %|
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Calories per serving: 1535
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