Oakwood Feed Store Chili
Serves:
Ingredients:
1
lb
Bacon, chpd
3
lb
Lean beef chuck roast,cubed
1 1/2
lb
Hamburger, preferably chuck
2
lb
Pork roast,coarsley ground
4
tb
Prepared garlic in oil
3
Lg onions
4
oz
Canned chpd chilies
6
Fresh Jalapeno chilies, chpd
5
tb
Fshly grnd DRY Anaheim chili
2
tb
Fshly grnd DRY Ancho chilis
2
tb
Good quality chili pepper
1 1/2
tb
Hungarian paprika
4
tb
Fresh ground cumin seed
1
tb
Fresh ground black pepper
2
tb
MSG (optional)
1
tb
Tabasco sauce
2
tb
Worchestershire sauce
1
pt
Beef stock
1
pt
Canned tomatoes
Method:
y bacon in a heavy pot till crisp and the fat is rendered.
Remove d reserve bacon.
Pour off most of the bacon fat into a heavy cast on skillet, leaving s small amount in the pot.
Brown the meat and rlic in the skillet.
ute onions in the fat remaining in the pot until soft.
Add the at, bacon, ground chilies, dried spices, the sauces, green chilies, lapenos, stock and tomatoes.
Simmer for two hours.
low the chili to sit in the refrigerator for 24 hours to give e spices a chance to intensify.
r garnishes, serve fresh chpd Jalapenos, chpd raw onions, redded Monterey or sharp Cheddar cheese, and saltines.
e & Shirley Stewart's Championship Chili, 1979