59 lines
1.8 KiB
Plaintext
59 lines
1.8 KiB
Plaintext
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C.V. Woods World Championship Chili
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1(3 lb) chicken
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1 1/2 qt water
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1/2 lb beef suet
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1/4 c finely chopped celery
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7 c peeled, chopper tomatoes
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2 t sugar
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5 lbs ctr cut pork chops , thin
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4 lbs flank steak
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3 medium onions, cut in 1/2 inch pieces
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3 green peppers, cut in 3/8 inch pieces
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1 lb jack cheese, shredded
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6 long green chiles
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1 t oregano
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1 T ground cumin
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1/2 t MSG
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1 T pepper
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4 t salt
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5 T chili powder
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1 t cilantro
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1 t thyme
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1 c beer
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2 cloves garlic, finely chopped
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juice of lime
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Cut chicken into pieces and combine with water in large saucepan.
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Simmer 2 hours then strain off broth.
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In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
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hours.
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Boil chiles 15 min until tender, remove seeds and cut in 1/4 in
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squares.
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Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and
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thyme with beer until all lumps are dissolved. Add tomato mixture,
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chiles, beer mixture and garlic to chicken broth.
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Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
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skillet, add 1/2 pork chops and brown. Repeat for remaining pork
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chops. Add pork to broth mixture and cook slowly 30 min.
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Trim all fat from flank steak and cut into 3/8 cubes. Brown flank
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steak in remaining drippings about 1/3 at a time. Add to pork
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mixture. Return to simmer and cook slowly about 1 hour. Add onions
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and green peppers, simmer 2-3 hours longer, stirring with wooden
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spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
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Reheat chili before serving. About 5 minutes before serving time, add
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cheese. Just before serving, add lime juice and stir with wooden
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spoon.
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Serves 12
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KEY WORDS: chili, entertain, kids, main dish, outdoor, leftovers,
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make ahead, spicy, meat, beef, freezes well
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