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Receta C.V. Wood's World Championship Chili

by Global Cookbook

Ingredientes

4 can (10-ounce) chicken broth 1/2 lb Beef suet -or possibly- 1/2 c. Oil 4 lb Flank steak 5 lb Thin center cut pork chops 1/4 c. Finely minced celery 7 c. Peeled minced tomatoes 2 tsp Sugar 6 x Long green chiles, roasted, peeled and cut into 1/4" pcs 3 tsp Grnd oregano 3 tsp Grnd cumin 1/2 tsp MSG (optional)

3 tsp Pepper 4 tsp Salt 5 Tbsp. Chili pwdr 1 tsp Cilantro (optional) 1 tsp Thyme 8 ounce Beer (use 1 bottle Guiness Stout if available) 2 x Cloves garlic, finely minced 3 med Onions, cut into 1/2" pcs 2 x Green peppers, cut into 3/4" pcs 1 lb Jack cheese 1 x Lime

Direcciones

1. Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.
2. Render suet in large skillet to make 6-8 Tbsp. oil. Trim all fat from flank steak. Cut into 3/8" cubes. In a 2 quart. saucepan, combine celery, tomatoes and sugar. Simmer 1-1/2 hours.
3. Mix spices with beer till all lumps are dissolved. Add in the tomato mix, chiles, beer mix and garlic to chicken broth.
4. Pour about a third of the reserved suet oil into a skillet, add in pork and brown. Do only one half at a time. Add in pork to broth mix and cook slowly for 30 minutes. Brown beef in remaining, oil about 1/3 at a time. Add in beef to the pork mix and cook slowly for about 1 hr. Add in onions and peppers. Simmer 2-3 hours. longer, stirring with a wooden spoon every 15 to 20 min.
5. Cold 1 hr. Chill for 24 hours. Skim off fat. Reheat chili before serving. Just before serving, add in 1/4 pound cheese for each qt of chili which is to be served, about 5 minutes. before serving. Add in lime juice, about 3/4 teaspoon per qt, or possibly juice of whole lime for full recipe.
6. Makes 6 quarts.

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