Post by Deleted on Dec 11, 2012 13:30:03 GMT -5
Here's my favorite chili recipe. I leave out the MSG and used canned tomatoes and chilies instead of doing all that extra work. Sometimes I make chili beans instead by going 3 lbs beef, 3 lbs pork and 3 lbs red and black beans.
CV Woods World Championship Chili
Ingredients:
4 10-oz cans chicken broth
4 lbs flank steak
5 lbs thin center cut pork chops
1/4 cup celery; finely chopped
7 cups tomatoes; peeled, chopped
2 teaspoons sugar
6 long green chilies; peeled
3 teaspoons ground oregano
3 teaspoons ground cumin
1/2 teaspoon MSG
3 teaspoons pepper
4 teaspoons salt
5 tablespoons Chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 cloves garlic; finely chopped
3 medium onions; cut into 1/2 inch pieces
2 green peppers; cut into 3/8 inch pieces
1 pound jack cheese; shredded
1 lime
Combine celery, tomatoes and sugar. Simmer for 1 1/2 hours. Boil peeled chilies for 15 minutes or until tender. Remove seeds and cut into 1/4 inch squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomato mixture, chilies, beer mixture and garlic to the chicken broth.
Trim all fat from flank steak. Cut into 3/8 inch cubes. Trim all fat and bones from pork and cut into 1/4 inch cubes. Brown pork in hot fat or oil. Add pork to broth mixture and cook slowly for 30 minutes. Brown beef in hot oil. Add the beef to the pork mixture and cook slowly for about 1 hour.
Add onions and peppers. Simmer 2 to 3 hours longer, stirring every 15 to 20 minutes.
Cool 1 hour. Refrigerate for 24 hours. Reheat chili before serving. About 5 minutes before serving time add cheese. Just before serving, add juice of lime and stir.
Makes about 12 quarts.
CV Woods World Championship Chili
Ingredients:
4 10-oz cans chicken broth
4 lbs flank steak
5 lbs thin center cut pork chops
1/4 cup celery; finely chopped
7 cups tomatoes; peeled, chopped
2 teaspoons sugar
6 long green chilies; peeled
3 teaspoons ground oregano
3 teaspoons ground cumin
1/2 teaspoon MSG
3 teaspoons pepper
4 teaspoons salt
5 tablespoons Chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 cloves garlic; finely chopped
3 medium onions; cut into 1/2 inch pieces
2 green peppers; cut into 3/8 inch pieces
1 pound jack cheese; shredded
1 lime
Combine celery, tomatoes and sugar. Simmer for 1 1/2 hours. Boil peeled chilies for 15 minutes or until tender. Remove seeds and cut into 1/4 inch squares. Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add the tomato mixture, chilies, beer mixture and garlic to the chicken broth.
Trim all fat from flank steak. Cut into 3/8 inch cubes. Trim all fat and bones from pork and cut into 1/4 inch cubes. Brown pork in hot fat or oil. Add pork to broth mixture and cook slowly for 30 minutes. Brown beef in hot oil. Add the beef to the pork mixture and cook slowly for about 1 hour.
Add onions and peppers. Simmer 2 to 3 hours longer, stirring every 15 to 20 minutes.
Cool 1 hour. Refrigerate for 24 hours. Reheat chili before serving. About 5 minutes before serving time add cheese. Just before serving, add juice of lime and stir.
Makes about 12 quarts.
