C.v. Woods World Championship Chili

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Title: C.v. Woods World Championship Chili
Categories: Beef, Pork/ham, Mexican, Chili
Yield: 12 servings

3 lb Chicken 1 ts Oregano
1 1/2 qt Water 1 tb Cumin ground
1/2 lb Beef suet 1/2 ts Msg
1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped
2 ts Sugar 5 lb Pork chops, ctr cut, thin
1 ts Cilantro 4 lb Flank steak
1 ts 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

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