C.V. Woods' World Championship Chili - Circa 1972

Course : Chili
Serves: 1
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3 pound chicken
1 1/2 quarts water
1/2 pound beef kidney suet -- rendered to oil - -- or 4 oz cooking oil
2 sticks celery - chopped fine
6 large ripe tomatoes (to -- make 7 cups)
2 teaspoons white sugar
5 pounds center-cut pork chops - thin -- (or pork tenderloin -- - diced)
4 pounds beef flank steak -- fat removed - cut -- to 3/8 inch cubes
6 medium green chiles - Anaheim green or New Mexico (or 2 4-oz cans Ortega diced green chiles)
3 medium Spanish onions - cut into 1/2 inch pieces
2 medium green bell peppers - cut into 3/8 inch pieces
2 cloves garlic - chopped very fine
3 teaspoons ground oregano
3 teaspoons ground cumin
1/2 teaspoon msg
3 teaspoons fine black pepper
4 teaspoons salt
5 tablespoons chili powder
1 teaspoon cilantro -- (coriander leaf)
1 teaspoon thyme
8 ounces light beer
1 pound Monteray jack cheese - grated
1 medium juice of lime

Preparation / Directions:

Cut chicken into pieces and combine with water in an 8 qt pot. Simmer 2 hours then strain off broth. Make chicken salad with chicken. In 2 qt saucepan, combine chopped celery, tomatoes and sugar. Simmer 2 hours (or use 3 10-oz Tomato Sauce) Roast chiles over open fire, remove skins and boil 15 min or until tender. Remove seeds and cut chiles in 1/4" squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with BEER and stir until all lumps are dissolved. Chop garlic very fine. Add tomato (sauce) mixture, roasted chiles, beer mixture and chopped garlic to chicken broth. Melt suet to make 6-8 T of oil. Pour 1/3 of suet oil into skillet, add 1/2 pork chops and brown (don't overcook). Repeat for remaining pork chops. Add pork to broth mixture and simmer 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining oil about 1/3 at a time. Add to pork mixture. Return to simmer and simmer about 1 hour. Chop 3 onions (1/4" pieces) and bell peppers (3/8" pieces) and to beef and pork mixture. Simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. You don't want the meat to break down too much, but it should become very tender. Remove from heat and cool 1 hour. Refrigerate 24 hours. After 24 hours, reheat chili to serve or you can freeze it. About 5 minutes before serving time, add 1/4 # grated cheese per quart of chili and stir till dissolved. Just before serving, add lime juice and stir with wooden spoon. Serve with small round soup crackers onl

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