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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Cut chicken into pieces and combine with water in large saucepan. Simmer 2
hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and
sugar and 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, beer
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 remaining pork chops. Add pork to broth mixture and cook
slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in
remaining drippings about 1/3 at a time. Add to pork mixture. Return to
simmer and cook slowly 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. Reheat chili before serving. About 5 minutes
before serving time, add cheese. Just before serving, add lime juice and
stir with wooden spoon. Serves 12
FROM: The Internet Chef On-line!
| Ingredients:
3 Pound(s) Chicken
1 1/2 Quart(s) Green chiles,whole
1/2 Pound(s) Beef suet
1/4 Cup(s) Finely chopped celery
7 Cup(s) Peeled, chopper tomatoes
2 Teaspoon(s) Ctr cut pork chops , thin
4 Pound(s) Flank steak
3 Medium onions, 1/2" pieces
3 Green peppers, 3/8" pieces
1 Pound(s) shredded monterey jack cheese
6 Long green chiles
1 Teaspoon(s) 1 Garlic clove
1 Tablespoon(s) Ground cumin
1/2 Teaspoon(s) MSG
1 Tablespoon(s) Pepper
4 Teaspoon(s) Beef round; 1/2" strips
5 Tablespoon(s) Cloves garlic, finely choppe
1 Teaspoon(s) Thyme
1 Cup(s) Beer
1 Juice of lime |
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