*  Exported from  MasterCook  *
 
                          Oakwood Feed Store Chili
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chili                            Meats
                 Vegetables                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WINNER OF THE 1985 NY STATE-----
                         -----CHILI COOK-OFF-----
    1      pound         Bacon  -- chopped
    3      pounds        Lean beef chuck roast -- cubed
    2      pounds        Pork roast -- coarsely ground
                         Butt
    4      tablespoons   Prepared garlic in oil
    3      large         Onions
    4      ounces        Canned chopped chilies -- El Paso brand
    6                    Fresh Jalapeno chilies -- chop
    5      tablespoons   Freshly ground DRY Mexican -- chilies,anaheim if p
    2      tablespoons   Freshly ground DRY Ancho -- chilies
    2      tablespoons   Good quality chili pepper
    1 1/2  tablespoons   Hungarian paprika
    4      tablespoons   Fresh ground cumin seed
    1      tablespoon    Fresh ground black pepper
    2      tablespoons   MSG or Accent -- optional
    1      tablespoon    Tabasco sauce
    2      tablespoons   Worcestershire sacue
    1      pint          Beef stock
    1      pint          Canned tomatoes
 
 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
Montery or Sharop Cheddar cheese, and saltines.
 
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