3 pounds chicken
1 1/2 quarts water
1/2 pound beef suet
1/4 cup celery — finely chopped
2 teaspoons sugar
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 garlic cloves — chopped
lime — juice of 1 teaspoon oregano
1 tablespoon cumin ground
1/2 teaspoon msg
7 cups tomatoes — peeled, chopped
5 pounds pork chops — ctr cut, thin
4 pounds flank steak
3 onions — medium, 1/2″ pieces
3 green peppers — 3/8″ pieces
1 pound jack cheese — shredded
6 green chiles — long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hour s then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar an d simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1 /4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Bee r mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1 /3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for rem aining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all f at from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drip pings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowl y about 1 hour. 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. Rehe at Chili before serving. About 5 minutes be! ! fore serving time, add cheese. Just before serving, add lime juice and stir wit h wooden spoon.
Busted by Christopher E. Eaves <cea260@airmail.net>