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C.V. Woods World Championship Chili


INGREDIENTS
  1. 1 (3 lbs.) chicken
    1 1/2 qt water
    1/2 lb beef suet
    1/4 cup finely chopped celery
    7 cup peeled, chopper tomatoes
    2 tsp sugar
    5 lbs ctr cut pork chops , thin
    4 lbs flank steak
    3 medium onions, cut in 1/2 inch pieces
    3 green peppers, cut in 3/8 inch pieces
    1 lb jack cheese, shredded
  2. 6 long green chiles
    1 tsp oregano
    1 tbsp ground cumin
    1/2 tsp MSG
    1 tbsp pepper
    4 tsp salt
    5 tbsp chili powder
    1 tsp cilantro
    1 tsp thyme
    1 cup beer
    2 cloves garlic, finely chopped
    juice of lime
DIRECTIONS
  1. Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth.
  2. In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
  3. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved. Add tomato mixture, chiles, beer mixture and garlic to chicken broth.
  4. Melt suet to make 6-8 tbsp droppings. Pour 1/3 of suet drippings into skillet, add 1/2 pork chops and brown. Repeat for remaining pork chops. Add pork to broth mixture and cook slowly 30 min.
  5. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to pork mixture. Return to simmer and cook slowly about 1 hour.
  6. Add onions and green peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
  7. Reheat chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.
  8. Makes 12 servings
  9. Recipe by C.V. Woods

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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