Name: C.v. Wood's World Championship Chili
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Texan	Meat	24	Servings

INGREDIENTS

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

INSTRUCTIONS

Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle <howle@EbiCom.net>
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.

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