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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Food and Wine, Feb 1982
3 pounds chicken
1 teaspoon oregano
1 ½ quarts water
1 tablespoon cumin, ground
½ pound beef suet
½ teaspoon MSG
¼ cup celery, finely chopped
7 cups tomatoes, peeled, chopped
2 teaspoon sugar
5 pound pork chops, center cut, thin
1 teaspoon cilantro
4 pound flank steak
1 teaspoon thyme
3 medium onions, cut into ½ inch pieces
1 cup beer
3 green peppers, ⅜ inch pieces
2 garlic cloves, chopped
1 pound jack cheese, shredded
1 lime, juiced
6 creen chiles, long
Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 quart saucepan combine celery, tomatoes and sugar and simmer 1 ½ hours. Boil chiles 15 minutes until tender, remove seeds and cut in ¼ inch squares. Mix oregano, mumin, 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 to 8 tablespoon droppings. Pour ⅓ of suet drippings into skillet, add ½ pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 minutes.
Trim all fat from flank steak and cut into ⅜ cubes. Brown flank steak in remaining drippings about ⅓ at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour. Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 20 minutes. 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.