BEEN OUT OF WOODS TOO LONG CHILI
1 chicken, cut up
1 1/2 qt water
1/2 LB beef suet
1/4 cup celery, finely chopped
8 fresh tomatoes, chopped
2 tsp sugar
5 LBS pork steak, cut into 1/2 inch cubes
4 LBS flank steak, cut into 1/2 inch cubes
3 onions, cut into 1/2 inch pieces
3 green peppers, cut into 1/2 inch pieces
1lb shredded Monterey jack cheese
2 can green chilies, sliced
1/2 cup jalapenos, sliced
1 tsp oregano
1 tbs cumin
1 tsp pepper
4 tsp salt
5 tbs chili powder
1 tsp cilantro
1 tsp thyme
1 tsp coriander
1 tbs red pepper
1 can non-alcohol beer
2 cloves garlic, minced
2 tsp lime juice
Put water in Dutch oven, add chicken and simmer
2 hours. Remove chicken and reserve broth. In a
medium pot, combine celery, tomatoes, and sugar,
simmer I1/2 hours. Mix all spices with nla beer
until all lumps are dissolved. Add tomato
mixture, chilies, jalapenos, spice mixture, and
garlic to broth. Melt suet in small pot. Pour
1/3 of drippings in a large skillet and brow
pork in two . batches. Add to broth mixture.
Pour rest of drippings in skillet and brown
steak in two batches. Add beef and drippings to
broth mixture. Peel skin from two thighs and one
breast of chicken. Cube meat and add to broth
mixture.
Simmer mixture and cook slowly 1 hour. Add
onions and green peppers, simmer 2-3 hours
longer. Stir occasionally. Add water as
necessary. About 5 minutes before serving, add
cheese and lime juice.
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