4 can (10-oz) chicken broth
1/2 lb Beef suet -or-
1/2 cup Oil
4 lb Flank steak
5 lb Thin center cut pork chops
1/4 cup Finely chopped celery
7 cup Peeled chopped tomatoes
2 tsp Sugar
6 Long green chiles, roasted, peeled and cut into 1/4" pieces
3 tsp Ground oregano
3 tsp Ground cumin
1/2 tsp MSG (optional)
3 tsp Pepper
4 tsp Salt
5 tbsp Chili powder
1 tsp Cilantro (optional)
1 tsp Thyme
8 oz Beer (use 1 bottle Guiness Stout if available)
2 Cloves garlic, finely chopped
3 medium Onions, cut into 1/2" pieces
2 Green peppers, cut into 3/4" pieces
1 lb Jack cheese
1 Lime
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Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle <howle@EbiCom.net> Here are some "no beans" recipes for you Texans. Personally, I like beans in my chili, but eat it both ways.
Render suet in large skillet to make 6-8 Tbsp. oil. Trim all fat from flank steak. Cut into 3/8" cubes. In a 2 qt. saucepan, combine celery, tomatoes and sugar. Simmer 1-1/2 hrs.
Mix spices with beer until all lumps are dissolved. Add the tomato mixture, chiles, beer mixture and garlic to chicken broth.
Pour about a third of the reserved suet oil into a skillet, add pork and brown. Do only one half at a time. Add pork to broth mixture and cook slowly for 30 min. Brown beef in remaining, oil about 1/3 at a time. Add beef to the pork mixture and cook slowly for about 1 hr. Add onions and peppers. Simmer 2-3 hrs. longer, stirring with a wooden spoon every 15 to 20 minutes.
Cool 1 hr. Refrigerate for 24 hrs. Skim off fat. Reheat chili before serving. Just before serving, add 1/4 lb. cheese for each quart of chili that is to be served, about 5 min. before serving. Add lime juice, about 3/4 tsp. per quart, or juice of whole lime for full recipe. Makes 6 qts.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list.
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