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C.v. Wood's World Championship Chili

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  • 4 cn (10-oz) chicken broth
  • 1/2 lb Beef suet -or-
  • 1/2 c Oil
  • 4 lb Flank steak
  • 5 lb Thin center cut pork chops
  • 1/4 c Finely chopped celery
  • 7 c Peeled chopped tomatoes
  • 2 ts Sugar
  • 6 Long green chiles; roasted, peeled and cut into 1/4" pieces
  • 3 ts Ground oregano
  • 3 ts Ground cumin
  • 1/2 ts MSG (optional)
  • 3 ts Pepper
  • 4 ts Salt
  • 5 tb Chili powder
  • 1 ts Cilantro (optional)
  • 1 ts Thyme
  • 8 oz Beer (use 1 bottle Guiness Stout if available)
  • 2 Cloves garlic; finely chopped
  • 3 md Onions; cut into 1/2" pieces
  • 2 Green peppers; cut into 3/4" pieces
  • 1 lb Jack cheese
  • 1 Lime


Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle <> Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.
Render suet in large skillet to make 6-8 Tbsp. oil. Trim all fat from flank steak. Cut into 3/8" cubes. In a 2 qt. saucepan, combine celery, tomatoes and sugar. Simmer 1-1/2 hrs.
Mix spices with beer until all lumps are dissolved. Add the tomato mixture, chiles, beer mixture and garlic to chicken broth.
Pour about a third of the reserved suet oil into a skillet, add pork and brown. Do only one half at a time. Add pork to broth mixture and cook slowly for 30 min. Brown beef in remaining, oil about 1/3 at a time. Add beef to the pork mixture and cook slowly for about 1 hr. Add onions and peppers. Simmer 2-3 hrs. longer, stirring with a wooden spoon every 15 to 20 minutes.
Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before serving. Just before serving, add 1/4 lb. cheese for each quart of chili that is to be served, about 5 min. before serving. Add lime juice, about 3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,