Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pound Chicken
1 1/2 quart Water
1/2 pound Beef suet
1/4 cup Finely chopped celery
7 cup Peeled, chopper tomatoes
2 teaspoon Sugar
5 pound Ctr cut pork chops , thin
4 pound Flank steak
3 Medium onions, 1/2" pieces
3 Green peppers, 3/8" pieces
1 pound Jack cheese, shredded
6 Long green chiles
1 teaspoon Oregano
1 tablespoon Ground cumin
1/2 teaspoon MSG
1 tablespoon Pepper
4 teaspoon Salt
5 tablespoon Chili powder
1 teaspoon Cilantro
1 teaspoon Thyme
1 cup Beer
2 Cloves Cloves garlic, finely choppe
1 Juice of lime |
Preparation:
Cut chicken into pieces and combine with water in
large saucepan.
Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and
sugar and simmer1
1/2 hours.
Boil chiles 15 min until tender, remove seeds and
cut in 1/4 in
squares.
Mix oregano, cumin, MSG,pepper, salt, chili
powder, cilantro and
thyme with beer until all lumps are dissolved. Add
tomato mixture,
chiles, beer mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.Pour 1/3 of suet
drippings into
skillet, add 1/2 pork chops and brown. Repeat for
remaining pork
chops. Add pork to broth mixture and cook slowly
30 min.
Trim all fat from flank steak and cut into 3/8
cubes. Brown flank
steak in remaining drippings about 1/3 at a time.
Add to pork
mixture. Return to simmer and cook slowly about 1
hour. Add onions
and green peppers, simmer 2-3 hours longer,
stirring with wooden
spoon every 15-20 min. Cool 1 hour then
refrigerate 24 hours.
Reheat chili before serving. About 5 minutes
before serving time,
add cheese.
Just before serving, add lime juice and stir with
wooden spoon. |
