|1 3-pound stewing chicken, cut into pieces
1 1/2 quarts water
OR 10-ounce cans chicken broth s
1/2 pound beef suet
OR 1/2 cup Wesson oil
4 lbs flank steak
5 lbs thin, center-cut pork shops
6 long green chilies, peeled
2 TSP sugar
3 TSP ground oregano
3 TSP ground cumin
1/2 TSP MSG (optional)
3 TSP pepper
4 TSP salt
5 TBS Gebhardt chili powder
1 TSP cilantro, also known as chinese parsley
1 TSP thyme
8 ounces Budweiser beer
4 15-ounce cans Hunts Tomatoes
1/4 cup celery, finely chopped
2 cloves garlic, finely chopped
3 medium onions, cut into ½ inch pieces
2 green peppers, cut into 3/8 inch pieces
1 pound Jack cheese, grated
1 lime -- Dash of Tabasco sauce
|Combine chicken with water in a large pot and simmer 2 hours. Strain off broth and reserve chicken for other use, or use canned chicken broth. Render suet to make 6-8 TBS oil or use cooking oil. Trim all fat and bones from pork and cut it into 1/4 inch cubes.
Trim all fat from flank steak and cut it into 3/8 inch cubes. Boil chilies 15 minutes or until tender. Remove seeds and cut the chilies into 1/4 inch squares. Mix sugar, oregano, cumin, MSG, 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, add pork and brown. Do only half total amount at a time.
Add the pork to the broth mixture, cook slowly 30 minutes.
Brown beef in the remaining oil, about one third of the total amount at a time. Add the beef to the pork mixture and cook slowly about 1 hour. Add onions and peppers. Simmer 2-3 hours until meat is broken down, stirring with a wooden spoon every 15 to 20 minutes.
Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before serving. Just before serving, add 1/4 lb. cheese for each quart of chili that is to be served, about 5 min. before serving. Add lime juice, about 3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.