Ingredients:
| 1 |
pound |
Bacon, chopped |
| 3 |
pound |
Lean beef chuck roast, cubed |
| 1 1/2 |
pound |
Regular hamburger, Preferably chuck |
| 2 |
pound |
Pork roast,coarsley ground (Boston butt) |
| 4 |
tablespoons |
Prepared garlic in oil |
| 3 |
Large |
onions |
| 4 |
ounces |
Canned chopped chilies |
| 6 |
medium |
Fresh Jalapeno chilies |
| 5 |
tablespoons |
Freshly ground DRY Mexican Chilies, Anaheim if possible |
| 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 |
tablespoons |
Fresh ground black pepper |
| 2 |
tablespoons |
MSG or Accent (optional) |
| 1 |
tablespoons |
Tabasco sauce |
| 2 |
tablespoons |
Worchestershire sauce |
| 1 |
pint |
Beef stock |
| 1 |
pint |
Canned tomatoes |
|
Preparation:
Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and
reserve bacon. Pour off most of the bacon fat into a heavy cast iron
skillet, leaving s 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
Monterey or sharp Cheddar cheese, and saltines. |
