C.v. Wood's World Championship Chili
- 4 cn (10-oz) chicken broth
- 1/2 lb Beef suet -or-
- 1/2 c Oil
- 4 lb Flank steak
- 5 lb Thin center cut pork chops
- 1/4 c Finely chopped celery
- 7 c Peeled chopped tomatoes
- 2 ts Sugar
- 6 Long green chiles; roasted,
- -peeled and cut into 1/4"
- -pieces
- 3 ts Ground oregano
- 3 ts Ground cumin
- 1/2 ts MSG (optional)
- 3 ts Pepper
- 4 ts Salt
- 5 tb Chili powder
- 1 ts Cilantro (optional)
- 1 ts Thyme
- 8 oz Beer (use 1 bottle Guiness
- -Stout if available)
- 2 Cloves garlic; finely
- -chopped
- 3 md Onions; cut into 1/2"
- -pieces
- 2 Green peppers; cut into 3/4"
- -pieces
- 1 lb Jack cheese
- 1 Lime
Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways.
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 qt. saucepan, combine celery,
tomatoes and sugar. Simmer 1-1/2 hrs.
Mix spices with beer until all lumps are dissolved. Add the tomato
mixture, chiles, beer mixture and garlic to chicken broth.
Pour about a third of the reserved suet oil into a skillet, add pork and
brown. Do only one half at a time. Add pork to broth mixture and cook
slowly for 30 min. Brown beef in remaining, oil about 1/3 at a time. Add
beef to the pork mixture and cook slowly for about 1 hr. Add onions and
peppers. Simmer 2-3 hrs. longer, stirring with a wooden spoon every 15 to
20 minutes.
Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before
serving. Just before serving, add 1/4 lb. cheese for each quart of chili
that is to be served, about 5 min. before serving. Add lime juice, about
3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
From: Judy Howle
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways.
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 qt. saucepan, combine celery,
tomatoes and sugar. Simmer 1-1/2 hrs.
Mix spices with beer until all lumps are dissolved. Add the tomato
mixture, chiles, beer mixture and garlic to chicken broth.
Pour about a third of the reserved suet oil into a skillet, add pork and
brown. Do only one half at a time. Add pork to broth mixture and cook
slowly for 30 min. Brown beef in remaining, oil about 1/3 at a time. Add
beef to the pork mixture and cook slowly for about 1 hr. Add onions and
peppers. Simmer 2-3 hrs. longer, stirring with a wooden spoon every 15 to
20 minutes.
Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before
serving. Just before serving, add 1/4 lb. cheese for each quart of chili
that is to be served, about 5 min. before serving. Add lime juice, about
3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
