C. V. Woods World Championship Chili Con Carne

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 3 lbs chicken, cut into pieces
• 1 1/2 quarts water
• 1/4 cup celery, finely chopped
• 7 cups tomatoes, peeled, chopped
• 2 teaspoons sugar
• 6 green chilies, long
• 1 teaspoon oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon msg
• 1 tablespoon black pepper
• 4 teaspoons salt
• 5 tablespoons chili powder
• 1 teaspoon cilantro
• 1 teaspoon thyme
• 1 cup beer
• 2 garlic cloves, chopped
• 1/2 lb beef suet
• 5 lbs lamb chops, center cut, thin (3/8-inch cubes)
• 4 lbs flank steaks (3/8-inch cubes)
• 3 medium onions, 1/2-inch pieces
• 3 green peppers, 3/8-inch pieces
• 1 lb monterey jack cheese, shredded
• 1 lime, juice of

Recipe

• 1 simmer chicken pieces in water for 2 hours.
• 2 strain broth and reserve.
• 3 in 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
• 4 boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
• 5 combine oregano, cumin, msg, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
• 6 add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
• 7 render suet.
• 8 brown 1/2 of cubed lamb chops in 1/3 of suet drippings. repeat for other 1/2 of cubed lamb chops.
• 9 add browned lamb to broth mixture and cook slowly 30 minutes.
• 10 brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
• 11 add to lamb mixture.
• 12 return to boil and simmer slowly about 1 hour.
• 13 add onions and green peppers.
• 14 simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
• 15 cool 1 hour then refrigerate 24 hours.
• 16 reheat chili before serving.
• 17 about 5 minutes before serving time, add cheese.
• 18 immediately before serving, add lime juice and stir with wooden spoon.