- 1 lb Bacon, chopped
- 3 lb lean beef chuck roast, cubed
- 1 ½ lb regular hamburger, preferably chuck
- 2 lb Pork roast (Boston butt), coarsley ground
- 4 tablespoons prepared garlic in oil
- 3 large 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
- 1 ½ tablespoons 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 Worcestershire sauce
- 1 pint beef stock
- 1 pint canned tomatoes
1. Recipe requires a skillet (for browning the meat) and a pot (dutch oven) for the rest.
2. 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. Mix all the meats with the garlic in a bowl.
3. Brown the meat and garlic in batches 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.
4. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 generously.
Oakwood Feed Store Chili. To import, drag image to your MacGourmet recipe box.