Oakwood Feed Store Chili

Categories: Chili | Wp

Serves: 8 Servings

Ingredients:

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 tb Prepared garlic in oil
3 Large onions
4 oz Canned chopped chilies
(El Paso brand)
6 Fresh Jalapeno chilies,
Chopped
5 tb Freshly ground DRY Mexican
Chilies, Anaheim if possible
2 tb Freshly ground DRY Ancho
Chilies
2 tb Good quality chili pepper
1 1/2 tb Hungarian paprika
4 tb Fresh ground cumin seed
1 tb Fresh ground black pepper
2 tb MSG or Accent (optional)
1 tb Tabasco sauce
2 tb Worchestershire sauce
1 pt Beef stock
1 pt Canned tomatoes

Instructions:
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

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