C.V.Woods World Championship Chili
Submitted by llburke
C.V. Woods’ legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.
YIELD
4 servingsPREP
COOK
READY
1 daysThis is the kind of chili that wins trophies. C.V. Woods’ championship recipe layers chicken broth, browned pork chops, and cubed flank steak into a pot that simmers low and slow until every spoonful hits with smoky depth.
Beer loosens the spice blend of cumin, oregano, and cilantro. Fresh green chilies bring the heat. And the whole thing gets better after a full 24 hours in the fridge, letting those flavors lock in tight.
Right before you serve, fold in a pound of shredded Monterey Jack and finish with a hit of fresh lime juice. That bright acid cuts through all that richness like a champ.
Kitchen Tips
- Render the beef suet yourself for richer, more authentic browning than any cooking oil can deliver
- Don’t skip the overnight rest; the flavors deepen dramatically
- Stir every 15-20 minutes during the final simmer to prevent sticking on the bottom
Ingredients
Directions
Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.
In 2-quart saucepan combine celery, tomatoes and sugar and simmer 1½ hours.
Boil chiles 15 minutes until tender, remove seeds and cut in ¼ 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 to 8 tablespoon-size droppings.
Pour ⅓ of suet drippings into skillet, add ½ pork chops and brown.
Repeat for remaining pork chops.
Add pork to broth mixture and cook slowly 30 minutes.
Trim all fat from flank steak and cut into ⅜ -inch cubes.
Brown flank steak in remaining drippings about ⅓ at a time.
Add to pork mixture.
Return to simmer and cook slowly about 1 hour.
Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 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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