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Oakwood Feed Store Chili

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsSelenium, Zinc, Copper, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 lb Bacon, chopped

  3. 3 lb Lean beef chuck roast, cubed

  4. 1 1/2 lb Regular hamburger,

  5. Preferably chuck

  6. 2 lb Pork roast,coarsley ground

  7. (Boston butt)

  8. 4 tb Prepared garlic in oil

  9. 3 Large onions

  10. 4 oz Canned chopped chilies

  11. (El Paso brand)

  12. 6 Fresh Jalapeno chilies,

  13. Chopped 5 tb Freshly ground DRY Mexican

  14. Chilies, Anaheim if possible

  15. 2 tb Freshly ground DRY Ancho

  16. Chilies

  17. 2 tb Good quality chili pepper

  18. 1 1/2 tb Hungarian paprika

  19. 4 tb Fresh ground cumin seed

  20. 1 tb Fresh ground black pepper

  21. 2 tb MSG or Accent

  22. 1 tb Tabasco sauce

  23. 2 tb Worchestershire sauce

  24. 1 pint Beef stock

  25. 1 pint Canned tomatoes

Instructions Jump to Ingredients ↑

  1. Fry bacon in a heavy pot till crisp and the fat is rendered. Remove andreserve bacon. Pour off most of the bacon fat into a heavy cast ironskillet, leaving s small amount in the pot. Brown the meat and garlic inthe skillet.

  2. 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.

  3. Allow the chili to sit in the refrigerator for 24 hours to give the spicesa chance to intensify.

  4. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shreddedMonterey or sharp Cheddar cheese, and saltines.

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