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C.V. Woods World Championship Chili

A home-style C.V. Woods World Championship Chili made with Water, Celery Finely Chopped, and Tomatoes Peeled Chopped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 qt
• 1/4 cup
• 7 cup

Method (preview)

1. 1

   Cut chicken into pieces and combine with Water in large saucepan.

2. 2

   Simmer 2 hours then strain off broth.

3. 3

   In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours.

4. 4

   BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.

5. 5

   Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved.

6. 6

   Add tomato mixture, chiles, Beer mixture and garlic to chicken broth.

7. 7

   Melt suet to make 6-8 T droppings.

8. 8

   Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown.

9. 9

   Repeat for remaining Pork chops.

10. 10

    Add Pork to broth mixture and cook slowly 30 min.

11. 11

    Trim all fat from flank steak and cut into 3/8 cubes.

12. 12

    Brown flank steak in remaining drippings about 1/3 at a time.

13. 13

    Add to Pork mixture.

14. 14

    Return to simmer and cook slowly about 1 hour.

15. 15

    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.

16. 16

    Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.