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Oakwood feed store chili
Artist: _ Yield: 8
Categories: Chili, Herbs & Spices Rating: no rating.
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Ingredients:
1 lbsBacon, chopped
3 lbsLean beef chuck roast, cubed
1 1/2 lbsRegular hamburger
Preferably chuck
2 lbsPork roast, coarsley ground
(Boston butt)
4 tbspPrepared garlic in oil
3 Large onions
4 ozCanned chopped chilies
(El Paso brand)
6 Fresh Jalapeno chilies
Chopped
5 tbspFreshly ground DRY Mexican
Chilies, Anaheim if possible
2 tbspFreshly ground DRY Ancho
Chilies
2 tbspGood quality chili pepper
1 1/2 tbspHungarian paprika
4 tbspFresh ground cumin seed
1 tbspFresh ground black pepper
2 tbspMSG or Accent (optional)
1 tbspTabasco sauce
2 tbspWorchestershire sauce
1 pintBeef stock
1 pintCanned tomatoes
Procedures:
1Fry bacon in a heavy pot till crisp and the fat is rendered.
2Remove and reserve bacon.
3Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot.
4Brown the meat and garlic in the skillet.
5saute onions in the fat remaining in the pot until soft.
6Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, jalapenos, stock and tomatoes.
7Simmer for two hours.
8allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
9for garnishes, serve fresh chopped jalapenos, chopped raw onions, shredded monterey or sharp cheddar cheese, and saltines.
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