C. V.Woods World Championship Chili
Yield
8 servingsPrep
Cook
8 hrsReady
34 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 1.5 | quarts |
water
|
*
|
| 226.8 | g |
beef suet
|
* |
| 59 | ml |
celery
finely chopped |
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
cilantro
|
|
| 5 | ml |
thyme
|
*
|
| 237 | ml |
beer
|
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
lime juice
to taste |
*
|
| 5 | ml |
oregano
|
|
| 15 | ml |
cumin
ground |
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 1.7 | l |
tomatoes
peeled and chopped |
|
| 2.3 | kg |
pork chops
cut, thin |
|
| 1.8 | kg |
beef, flank steak (london broil)
|
|
| 3 | medium |
onions
1/2 inch pieces |
|
| 3 | each |
green bell peppers
|
|
| 453.6 | g |
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.
