Woods World Championship Chili
Yield
12 servingsPrep
1 hrsCook
9 hrsReady
34 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| 1 ½ | quarts |
water
|
*
|
| ½ | pound |
beef suet
|
* |
| ¼ | cup |
celery
finely chopped |
|
| 7 | cups |
tomatoes
peeled, chopped |
|
| 2 | teaspoons |
sugar
|
|
| 5 | pounds |
pork chops, centre cut
thin |
* |
| 4 | pounds |
beef, flank steak (london broil)
|
|
| 3 | medium |
onions
cut into 1/2 inch pieces |
|
| 3 | each |
green bell peppers
cut into 3/8 inch pieces |
|
| 1 | pound |
monterey jack cheese
shredded |
|
| 6 | each |
green chili peppers
long, green |
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | tablespoon |
cumin
ground |
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| 1 | tablespoon |
black pepper
|
|
| 4 | teaspoons |
salt
|
|
| 5 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cilantro
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | cup |
beer
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | x |
lime juice
from 1 lime |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 1.5 | quarts |
water
|
*
|
| 226.8 | g |
beef suet
|
* |
| 59 | ml |
celery
finely chopped |
|
| 1.7 | l |
tomatoes
peeled, chopped |
|
| 1E+1 | ml |
sugar
|
|
| 2.3 | kg |
pork chops, centre cut
thin |
* |
| 1.8 | kg |
beef, flank steak (london broil)
|
|
| 3 | medium |
onions
cut into 1/2 inch pieces |
|
| 3 | each |
green bell peppers
cut into 3/8 inch pieces |
|
| 453.6 | g |
monterey jack cheese
shredded |
|
| 6 | each |
green chili peppers
long, green |
*
|
| 5 | ml |
oregano
|
|
| 15 | ml |
cumin
ground |
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 15 | ml |
black pepper
|
|
| 2E+1 | ml |
salt
|
|
| 75 | ml |
chili powder
|
|
| 5 | ml |
cilantro
|
|
| 5 | ml |
thyme
|
*
|
| 237 | ml |
beer
|
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | x |
lime juice
from 1 lime |
*
|
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 simmer1½ 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 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 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 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. Serves 12
