C.V. Woods World Championship Chili

C.V. Woods World Championship Chili Recipe:

C.V. Woods World Championship Chili

1(3 lb) chicken
1 1/2 qt water
1/2 lb   beef suet
1/4 c    finely chopped celery
7 c      peeled, chopper tomatoes
2 t      sugar
5 lbs    ctr cut pork chops , thin
4 lbs    flank steak
3       medium onions, cut in 1/2 inch pieces
3       green peppers, cut in 3/8 inch pieces
1 lb    jack cheese, shredded
6       long green chiles
1 t      oregano
1 T      ground cumin
1/2 t    MSG
1 T      pepper
4 t      salt
5 T      chili powder
1 t      cilantro
1 t      thyme
1 c      beer
2       cloves garlic, finely chopped
         juice of lime

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 drippings. 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.

Serves 12