Oakwood feed store chili

8 servings

Ingredients

Quantity Ingredient
1 pounds Bacon, chopped
3 pounds Lean beef chuck roast, cubed
1½ pounds Regular hamburger, preferably chuck
2 pounds Pork roast,coarsley ground (Boston butt)
4 tablespoons Prepared garlic in oil
3 larges Onions
4 ounces Canned chopped chilies (El Paso brand)
6 Fresh Jalapeno chilies, chopped
5 tablespoons Freshly ground DRY Mexican chilies, Anaheim if possible
2 tablespoons Freshly ground DRY Ancho chilies
2 tablespoons Good quality chili pepper
1½ tablespoon Hungarian paprika
4 tablespoons Fresh ground cumin seed
1 tablespoon Fresh ground black pepper
2 tablespoons MSG or Accent (optional)
1 tablespoon Tabasco sauce
2 tablespoons Worchestershire sauce
1 pint Beef stock
1 pint Canned tomatoes

Directions

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.

Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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