FKN-Systems

Title: C.V. Woods World Championship Chili
Categories: Chili, Main dish
Yield: 12 servings

3 lb Chicken
-- 1 t Oregano
1 1/2 qt Water
-- 1 T Cumin ground
1/2 lb Beef suet
-- 1/2 t Msg
1/4 c Celery, finely chopped
-- 7 c Tomatoes, peeled,
-- chopped
2 t Sugar
-- 5 lb Pork chops, ctr cut,
-- thin
1 t Cilantro
-- 4 lb Flank steak
1 t Thyme
-- 3 ea Onions, medium, 1/2"
-- pieces
1 c Beer
-- 3 ea Green peppers, 3/8"
-- pieces
2 ea Garlic cloves, chopped
-- 1 lb Jack cheese, shredded
1 x Juice of lime
-- 6 ea Green chiles, long

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 and simmer1 1/2 hours. BOil chiles 15 min until tender, remove
seeds and cut in 1/4 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 6-8 T droppings.Pour 1/3 of suet
drippings into skillet, add 1/2 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 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to Pork mixture. Return
to simmer and cook slowly about 1 hour. Add Onions and Green Peppers,
simmer 2-3 hours longer, stirring with wooden spoon every 15-20 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. Food & Wine 2/82