C V Woods World Championship Chili Con Carne Food

C.V.WOODS WORLD CHAMPIONSHIP CHILI

Steps:

• Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2-quart saucepan combine celery, tomatoes and sugar and simmer 1½ hours. Boil chiles 15 minutes until tender, remove seeds and cut in ¼ 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 to 8 tablespoon-size droppings. Pour ⅓ of suet drippings into skillet, add ½ pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 minutes. Trim all fat from flank steak and cut into ⅜ -inch cubes. Brown flank steak in remaining drippings about ⅓ at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 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.

C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE

Steps:

• Simmer chicken pieces in water for 2 hours.
• Strain broth and reserve.
• In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
• Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
• Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
• Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
• Render suet.
• Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
• Add browned pork to broth mixture and cook slowly 30 minutes.
• Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
• Add to pork mixture.
• Return to boil and simmer slowly about 1 hour.
• Add onions and green peppers.
• Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
• Cool 1 hour then refrigerate 24 hours.
• Reheat chili before serving.
• About 5 minutes before serving time, add cheese.
• Immediately before serving, add lime juice and stir with wooden spoon.