Junkie Chili - Southern

Recipe Ingredients

1 2/3 cups	394ml	Chicken broth
1/8 cup	29ml	Oil
1 1/3 lbs	605g / 21oz	Flank steak - or top round
1 1/3 lbs	605g / 21oz	Pork roast - boneless
1/8 cup	13g / 0.5oz	Celery - chopped
18 1.6666666666667E+14/2.5E+14 oz	530g	Stewed tomatoes
2/3 teaspoon	3.3ml	Sugar
2		Green chilies - peeled
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Black pepper
1 1/3 teaspoons	6.7ml	Salt
1/3 teaspoon	1.7ml	Cilantro
1/3 teaspoon	1.7ml	Thyme
1 2/3 teaspoons	8.3ml	Chili powder
1/3 cup	78ml	Beer
1		Garlic cloves - chopped
1		Onions - chopped (medium)
2/3		Green peppers - chopped
1/3 lb	151g / 5.3oz	Jack cheese - grated

Recipe Instructions

Trim all fat from meat and cut into 1/2" cubes. In a 2 qt. pot, combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil the green chilies for 15 minutes, let cool and remove the skin, seeds and veins, then cut into 1/4" squares. Mix all dry ingredients into beer until all lumps disappear.

Combine the beer mix, tomatoes, chilies and garlic with the chicken broth and set aside. Brown the pork and then the beef, set aside. Add the onions and peppers to what is left from the cooked meat.

Simmer until onions are done. Add every thing else and simmer for 2 to 3 hours. Let cool and place in the refrigerator for 24 to 48 hours. When you reheat the chili use 1/6 lb. of the cheese, add this at about 5 minutes before you serve the chili. If you wish you can add some juice from a lime.

Source:
Contributed by Kit Anderson

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