C. V. Woods' World Championship Chili

Recipe Ingredients

1		Chicken - (3 lb)
1 1/2		Water
1/2 lb	227g / 8oz	Beef suet
1/4 cup	27g / 1oz	Finely chopped celery
7 cups	437g / 15oz	Peeled - chopper tomatoes
2 teaspoons	10ml	Sugar
5 lbs	2270g / 80oz	Center cut pork chops - thin
4 lbs	1816g / 64oz	Flank steak
3 lbs	1362g / 48oz	Onions - cut in 1/2 inch (medium) pieces
3		Green peppers - cut in 3/8 inch pieces
1 lb	454g / 16oz	Jack cheese - shredded
6		Green chiles
1 teaspoon	5ml	Oregano
1 tablespoon	15ml	Ground cumin
1/2 teaspoon	2.5ml	Msg
1 tablespoon	15ml	Pepper
4 teaspoons	20ml	Salt
5 tablespoons	75ml	Chili powder
1 teaspoon	5ml	Cilantro
1 teaspoon	5ml	Thyme
1 cup	237ml	Beer
2		Garlic - finely chopped
		Lime - juice of

Recipe Instructions

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 1 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 tbs 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.

Source:
Marvin Bullard

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