C.V. Wood’s Chili

13

pound stewing chicken, cut into pieces 

1 1/2

quarts water OR    

6-8

10 ounce cans chicken broth  

1/2

pound beef suet OR   

1/2

cup cooking oil    

4

pounds flank steak    

5

pounds pork chops, thin, center-cut  

6

long green chilies, peeled   

2

teaspoons sugar     

3

teaspoons ground oregano    

3

teaspoons ground cumin    

3

teaspoons pepper     

4

teaspoons salt     

5

Tablespoons chili powder    

1

teaspoon cilantro     

1

teaspoon thyme     

1/2

teaspoon MSG (optional)    

8

ounces beer     

4

15 ounce cans Hunt’s tomatoes  

1/4

cup celery, finely chopped   

2

cloves garlic, finely chopped   

3

medium onions, cut into 1/2 inch pieces

2

green peppers, cut into 3i inch pieces

1

pound Monterey Jack cheese, grated  

1

lime      

Combine chicken with water in a large pot and simmer two hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 Tablespoons oil or use cooking oil. Trim all fat and bones from pork and cut into 1/4 inch cubes. Trim all fat from flank steak and cut it into /8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into 1/4 inch squares. Mix sugar, oregano, cumin, MSC, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomatoes, celery, chilies, beer mixture and garlic to the chicken broth.

Pour about a third of the reserved suet or oil into a skillet then add half of the pork and brown. Repeat with the remaining half. Add the pork to the broth mixture, cook slowly 30 minutes. Brown beef in the

remaining oil, browning about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about one hour. Add onions and peppers. Simmer 2 to 3 hours until meat is broken up, stirring with a wooden spoon every 15-20 minutes.

Cool 1 hour and refrigerate 24 hours. Reheat chili before serving it. About 5 minutes before serving time, add grated cheese. Just before serving, add the juice of the lime and stir the mixture with a wooden spoon. Makes 6 quarts.