Oakwood Feed Store Chilichili 1 lb bacon, chopped 3 lb lean beef chuck roast, cubed 1 1/2 lb regular hamburger 2 lb pork roast, coarsley ground 1 single (boston butt) 4 tablespoon prepared garlic in oil 3 each large onions 4 oz canned chopped chilies 6 each fresh jalapeno chilies, chop 5 tablespoon freshly ground dry mexican 1 single chilies, anaheim if possible 2 tablespoon freshly ground dry ancho chi 2 tablespoon good quality chili pepper 1 1/2 tablespoon hungarian paprika 4 tablespoon fresh ground cumin seed 1 tablespoon fresh ground black pepper 2 tablespoon msg or accent (optional) 1 tablespoon tabasco sauce 2 tablespoon worchestershire sauce 1 pint beef stock 1 pint canned tomatoes Winner of the 1985 NY State Chili Cook-Off Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 generously. |
