C.V. Woods World Champ. Chili

Course : Chili
Serves: 12
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3 pound Chicken
1 1/2 quart Water
1/2 pound Beef suet
1/4 cup Finely chopped celery
7 cup Peeled, chopper tomatoes
2 teaspoons Sugar
5 pound Ctr cut pork chops , thin
4 pound Flank steak
3 Medium onions, 1/2 inch pieces
3 medium Green peppers, 3/8 inch pieces
1 pound Jack cheese, shredded
6 medium Long green chiles
1 teaspoon Oregano
1 tablespoons Ground cumin
1/2 teaspoon MSG
1 tablespoons Pepper
4 teaspoon Salt
5 tablespoons Chili powder
1 teaspoon Cilantro
1 teaspoon Thyme
1 cup Beer
2 Cloves garlic finely chopped
1 tablespoons lime Juice

Preparation / Directions:

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.

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