*  Exported from  MasterCook  *
 
                    C.V. Woods World Championship Chili
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dish                        Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Chicken
    1 1/2  quarts        Water
      1/2  pound         Beef suet
      1/4  cup           Celery -- finely chopped
    2      teaspoons     Sugar
    1      teaspoon      Cilantro
    1      teaspoon      Thyme
    1      cup           Beer
    2                    Garlic cloves -- chopped
                         Juice of lime
    1      teaspoon      Oregano
    1      tablespoon    Cumin ground
      1/2  teaspoon      Msg
    7      cups          Tomatoes, peeled -- chopped
    5      pounds        Pork chops, ctr cut -- thin
    4      pounds        Flank steak
    3                    Onions, medium -- 1/2 pieces
    3                    Green peppers -- 3/8 pieces
    1      pound         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 simmer1 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 T 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.
 
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