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C. V.Woods World Championship Chili

 

51

Yield

8

servings

Prep

Cook

8

hrs

Ready

34

min

Trans-fat Free, High Fiber
 

Ingredients

3 pounds chicken
1 ½ quarts water
*
½ pound beef suet
*
¼ cup celery
finely chopped
2 teaspoons sugar
1 teaspoon cilantro
*
1 teaspoon thyme
*
1 cup beer
2 each garlic cloves
1 x lime juice
to taste
*
1 teaspoon oregano
1 tablespoon cumin
ground
½ teaspoon monosodium glutamate
*
7 cups tomatoes
peeled and chopped
5 pounds pork chops
cut, thin
4 pounds beef, flank steak (london broil)
3 medium onions
1/2 inch pieces
3 each green bell peppers
1 pound monterey jack cheese
shredded
6 each green chili peppers
long
*

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; simmer 1½ hours.

Boil chilies 15 min until tender, remove seeds and cut in 1 /4 inch squares.

Mix oregano, cumin, MSG, black 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 droppings.

Pour 1 /3 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 min.

Trim all fat from flank steak and cut into ⅜ 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 for 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 2035g (71.8 oz)
Amount per Serving
Calories 305339% of calories from fat
 % Daily Value *
Total Fat 133g 205%
Saturated Fat 56g 278%
Trans Fat 0g
Cholesterol 1036mg 345%
Sodium 2363mg 98%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 43%
Sugars g
Protein 800g
Vitamin A 88% Vitamin C 328%
Calcium 130% Iron 132%
* based on a 2,000 calorie diet How is this calculated?

 

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