Oakwood Feed Store Chili

Course : Chili
Serves: 8
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1 pound Bacon, chopped
3 pound Lean beef chuck roast, cubed
1 1/2 pound Regular hamburger, Preferably chuck
2 pound Pork roast,coarsley ground (Boston butt)
4 tablespoons Prepared garlic in oil
3 Large onions
4 ounces Canned chopped chilies
6 medium Fresh Jalapeno chilies Chopped
5 tablespoons Freshly ground DRY Mexican Chilies, Anaheim if possible
2 tablespoons Freshly ground DRY Ancho Chilies
2 tablespoons Good quality chili pepper
1 1/2 tablespoons Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoons Fresh ground black pepper
2 tablespoons MSG or Accent (optional)
1 tablespoons Tabasco sauce
2 tablespoons Worchestershire sauce
1 pint Beef stock
1 pint Canned tomatoes

Preparation / Directions:

Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.

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