Oakwood Feed Store Chili

* Exported from MasterCook *

Oakwood Feed Store Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Meats
Vegetables Main Dish

Amount Measure Ingredient -- Preparation Method
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-----WINNER OF THE 1985 NY STATE-----
-----CHILI COOK-OFF-----
1 pound Bacon -- chopped
3 pounds Lean beef chuck roast -- cubed
2 pounds Pork roast -- coarsely ground
Butt
4 tablespoons Prepared garlic in oil
3 large Onions
4 ounces Canned chopped chilies -- El Paso brand
6 Fresh Jalapeno chilies -- chop
5 tablespoons Freshly ground DRY Mexican -- chilies,anaheim if p
2 tablespoons Freshly ground DRY Ancho -- chilies
2 tablespoons Good quality chili pepper
1 1/2 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 sacue
1 pint Beef stock
1 pint Canned tomatoes

Fry bacon in a heavy pot until crisp and the fat is rendered. Remove and
reserve bacon. pour off most of the bacon fat into a heavy cast iron skillet,
leaving a 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
Montery or Sharop Cheddar cheese, and saltines.

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