Woods' World Championship Chili - 1972
Source of Recipe
msn
List of Ingredients
1 3 lb chicken
1 1/2 quarts water
1/2 pound beef kidney suet -- rendered to oil -
-- or 4 oz cooking oil
2 st celery - chopped fine
6 la ripe tomatoes -- (to make 7 cups)
2 teaspoons white sugar
5 pounds center-cut pork chops - thin -- (or pork tenderloin
-- diced)
4 pounds beef flank steak -- fat removed - cut
-- to 3/8" cubes
6 green chiles - Anaheim green or New
(or 2 4-oz cans Ortega diced green
3 medium Spanish onions - cut into 1/2" piec
2 green bell peppers - cut into 3/8"
2 centiliters garlic - chopped very fine
3 teaspoons ground oregano
3 teaspoons ground cumin
1/2 teaspoon msg
3 teaspoons fine black pepper
4 teaspoons salt
5 tablespoons chili powder - use a fresh unblende
-- powder
1 teaspoon cilantro -- (coriander leaf)
1 teaspoon thyme
8 ounces light beer -- (preferably
-- Mexicali)
1 pound Monteray jack cheese - grated
1 juice of lime
Recipe
Cut chicken into pieces and combine with water in an 8 qt pot. Simmer 2 hours then strain off broth. Make chicken salad with chicken.
In 2 qt saucepan, combine chopped celery, tomatoes and sugar. Simmer 2 hours (or use 3 10-oz Tomato Sauce)
Roast chiles over open fire, remove skins & boil 15 min or until tender. Remove seeds and cut chiles in 1/4" squares.
Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with BEER and stir until all lumps are dissolved. Chop garlic very fine.
Add tomato (sauce) mixture, roasted chiles, beer mixture and chopped garlic to chicken broth.
Melt suet to make 6-8 T of oil. Pour 1/3 of suet oil into skillet, add 1/2 pork chops and brown (don't overcook). Repeat for remaining pork chops. Add pork to broth mixture and simmer 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining oil about 1/3 at a time. Add to pork mixture. Return to simmer and simmer about 1 hour.
Chop 3 onions (1/4" pieces) and bell peppers (3/8" pieces) and to beef & pork mixture. Simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. You don't want the meat to break down too much, but it should become very tender. Remove from heat and cool 1 hour.
Refrigerate 24 hours. After 24 hours, reheat chili to serve or you can freeze it. About 5 minutes before serving time, add 1/4 # grated cheese per quart of chili and stir till dissolved. Just before serving, add lime juice and stir with wooden spoon. Serve with small round soup crackers only.
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