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Oakwood Feed Store Chili

  • 8servings
  • 60minutes
  • 1314calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 pound bacon chopped

  2. 3 pounds beef chuck roast cubed

  3. 1 1/2 pounds ground beef lean

  4. 2 pounds pork roast coarsley chopped

  5. 4 tablespoons garlic in oil

  6. 3 each onions large

  7. 4 ounces birdseye chilli chillies, chopped, canned

  8. 6 each jalapeno peppers fresh, chopped

  9. 5 tablespoons mexican seasoning

  10. 2 tablespoons ancho chilies dry, ground

  11. 2 tablespoons chili pepper

  12. 1 1/2 tablespoons hungarian paprika

  13. 4 tablespoons cumin seeds fresh

  14. 1 tablespoon black pepper ground, fresh

  15. 2 tablespoons monosodium glutamate

  16. 1 tablespoon red hot pepper sauce (eg. Tabasco)

  17. 2 tablespoons worcestershire sauce

  18. 1 pint beef stock prefer veal stock if possible

  19. 1 pint tomatoes canned*

Instructions Jump to Ingredients ↑

  1. Fry bacon in a heavy pot till crisp and the fat is rendered.

  2. Remove and reserve bacon.

  3. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot.

  4. Brown the meat and garlic in the skillet.

  5. Saute onions in the fat remaining in the pot until soft.

  6. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes.

  7. Simmer for two hours.

  8. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.

  9. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.

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