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C.v. Woods World Championship Chili

Yield: 12 Servings

Ingredients and directions for this recipe

3 lb Chicken
1 1/2 qt Water
1/2 lb Beef suet
1/4 c Finely chopped celery
7 c Peeled, chopper tomatoes
2 ts Sugar
5 lb Ctr cut pork chops , thin
4 lb Flank steak
3 ea Medium onions, 1/2" pieces
3 ea Green peppers, 3/8" pieces
1 lb Jack cheese, shredded
6 ea Long green chiles
1 ts Oregano
1 tb Ground cumin
1/2 ts MSG
1 tb Pepper
4 ts Salt
5 tb Chili powder
1 ts Cilantro
1 ts Thyme
1 c Beer
2 ea Cloves garlic, finely choppe
1 x Juice of lime

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.
Serves 12

See also:
Previous recipe C.v. Wood's World Championship Chili
Next recipe C.w. Gregg's Chili

Or try one of these recipes:
El Pollo Loco Chicken
Pork With Mustard Sauce