Junkie chili - southern

4 servings

Ingredients

Quantity Ingredient
1⅔ cup Chicken broth
3/16 cup Oil
1⅓ pounds Flank steak, or top round
1⅓ pounds Pork roast, boneless
3/16 cup Celery, chopped
18⅔ ounce Stewed tomatoes
⅔ teaspoon Sugar
2 Green chilies, peeled
1 teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Black pepper
1⅓ teaspoon Salt
⅓ teaspoon Cilantro
⅓ teaspoon Thyme
1⅔ teaspoon Chili powder
⅓ cup Beer
1 Garlic cloves, chopped
1 Medium onions, chopped
⅔ Green peppers, chopped
⅓ pounds Jack cheese, grated

Directions

Trim all fat from meat and cut into ½" cubes. In a 2 qt. pot, combine celery, tomatoes and sugar, simmer for 1 and ½ hours. Boil the green chilies for 15 minutes, let cool and remove the skin, seeds and veins, then cut into ¼" squares. Mix all dry ingredients into beer until all lumps disappear. Combine the beer mix, tomatoes, chilies and garlic with the chicken broth and set aside. Brown the pork and then the beef, set aside. Add the onions and peppers to what is left from the cooked meat. Simmer until onions are done. Add every thing else and simmer for 2 to 3 hours. Let cool and place in the refrigerator for 24 to 48 hours. When you reheat the chili use ⅙ lb. of the cheese, add this at about 5 minutes before you serve the chili. If you wish you can add some juice from a lime.

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