Oakwood Feed Store Chili

Recipe Ingredients

		Winner Of The 1985 Ny State
		Chili Cook Off
1 lb	454g / 16oz	Bacon - chopped
3 lbs	1362g / 48oz	Lean beef chuck roast - cubed
2 lbs	908g / 32oz	Pork roast - coarsely ground
		Butt
4 tablespoons	60ml	Prepared garlic in oil
3 tablespoons	45ml	Onions (large)
4 oz	113g	Canned chopped chilies - Old El Paso
6		Fresh jalapeno chilies - chop
5 tablespoons	75ml	Freshly ground dry Mexican chilies
2 tablespoons	30ml	Freshly ground dry ancho - chilies
2 tablespoons	30ml	Good quality chili pepper
1 1/2 tablespoons	22ml	Hungarian paprika
4 tablespoons	60ml	Fresh ground cumin seed
1 tablespoon	15ml	Fresh ground black pepper
2 tablespoons	30ml	Msg or accent - optional
1 tablespoon	15ml	Tabasco sauce
2 tablespoons	30ml	Worcestershire sauce
1		Beef stock
1		Canned tomatoes

Recipe Instructions

Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet, leaving a small amount in the pot.

Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft.

Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes.

Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.

For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or Sharp Cheddar cheese, and saltines.

Source:
Norma Kerr

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