C.V. Woods World Championship Chili
* Exported from MasterCook II *
C.V. Woods World Championship Chili
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken
1 teaspoon Oregano
1 1/2 quarts Water
1 tablespoon Cumin -- ground
1/2 pound Beef suet
1/2 teaspoon Msg
1/4 cup Celery -- finely chopped
7 cups Tomatoes, peeled -- chopped
2 Teaspoon Sugar
5 Pound Pork chops, center cut -- thin
1 Teaspoon Cilantro
4 Pound Flank steak
1 Teaspoon Thyme
3 md Onions -- cut into 1/2" pieces
1 Cup Beer
3 Green peppers -- 3/8" pieces
2 Garlic cloves -- chopped
1 Pound Jack cheese -- shredded
1 Lime -- juiced
6 Green chiles -- long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth.
In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2
hours.
BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.
Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme
with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer
mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops.
Add Pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to
simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer
2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour
then refrigerate 24 hours.
Reheat Chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.
Food & Wine 2/82
Source: rec.food.cooking
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