1 lb Bacon, chopped
3 lb Lean beef chuck roast, cubed
1 1/2 lb Regular hamburger,
Preferably chuck
2 lb Pork roast,coarsley ground
(Boston butt)
4 tbsp Prepared garlic in oil
3 Large onions
4 oz Canned chopped chilies
(El Paso brand)
6 Fresh Jalapeno chilies,
Chopped
5 tbsp Freshly ground DRY Mexican
Chilies, Anaheim if possible
2 tbsp Freshly ground DRY Ancho
Chilies
2 tbsp Good quality chili pepper
1 1/2 tbsp Hungarian paprika
4 tbsp Fresh ground cumin seed
1 tbsp Fresh ground black pepper
2 tbsp MSG or Accent (optional)
1 tbsp Tabasco sauce
2 tbsp Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes
|
|
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.
These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
|
|
