Oakwood Feed Store Chili

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60 minutes Prep: 20 minutes Cook: 40 minutes

1314 calories per serving view nutrition facts

Ingredients

1	pound	bacon	chopped
3	pounds	beef chuck roast	cubed
1 1/2	pounds	ground beef	lean
2	pounds	pork roast	coarsley chopped
4	tablespoons	garlic	in oil
3	each	onions	large
4	ounces	birdseye chilli	chillies, chopped, canned
6	each	jalapeno peppers	fresh, chopped
5	tablespoons	mexican seasoning
2	tablespoons	ancho chilies	dry, ground
2	tablespoons	chili pepper
1 1/2	tablespoons	hungarian paprika
4	tablespoons	cumin seeds	fresh
1	tablespoon	black pepper	ground, fresh
2	tablespoons	monosodium glutamate
1	tablespoon	red hot pepper sauce (eg. Tabasco)
2	tablespoons	worcestershire sauce
1	pint	beef stock	prefer veal stock if possible
1	pint	tomatoes	canned

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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