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oakwood feed store chili

  • 8servings

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Source: www.astray.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. 1 pounds Bacon, chopped

  2. 3 pounds Lean beef chuck roast, cubed

  3. 1 1/2 pounds Regular hamburger, preferably chuck

  4. 2 pounds Pork roast,coarsley ground (Boston butt)

  5. 4 tablespoons Prepared garlic in oil

  6. 3 larges Onions

  7. 4 ounces Canned chopped chilies (El Paso brand)

  8. 6 Fresh Jalapeno chilies, chopped

  9. 5 tablespoons Freshly ground DRY Mexican chilies, Anaheim if possible

  10. 2 tablespoons Freshly ground DRY Ancho chilies

  11. 2 tablespoons Good quality chili pepper

  12. 1 1/2 tablespoon Hungarian paprika

  13. 4 tablespoons Fresh ground cumin seed

  14. 1 tablespoon Fresh ground black pepper

  15. 2 tablespoons MSG or Accent

  16. 1 tablespoon Tabasco sauce

  17. 2 tablespoons Worchestershire sauce

  18. 1 pint Beef stock

  19. 1 pint Canned tomatoes

Instructions Jump to Ingredients ↑

  1. 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.

  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 spices a chance to intensify.

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

  5. Serves 8 generously.

  6. Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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