* Exported from MasterCook * C.V. Woods World Championship Chili Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Chicken 1 1/2 qt Water 1/2 lb Beef suet 1/4 c Celery -- finely chopped 2 ts Sugar 1 ts Cilantro 1 ts Thyme 1 c Beer 2 cl Garlic -- chopped 1 Lime -- juice of 1 ts Oregano 1 tb Ground cumin 1/2 ts MSG 7 c Tomatoes -- peeled, chopped 5 lb Pork chops -- center cut, thin 4 lb Flank steak 3 md Onions -- diced 1/2" 3 Green peppers -- diced 3/8" 1 lb Jack cheese -- shredded 6 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 simmer for 1-1/2 hours. Boil chiles 15 minutes until tender, remove seeds, and cut in 1/4" 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 to 8 tb droppings. Pour 1/3rd of suet drippings into skillet, add half the pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 minutes. Trim all fat from flank steak and cut into 3/8" cubes. Brown flank steak in remaining drippings about 1/3rd at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 20 minutes. 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. - - - - - - - - - - - - - - - - - -