SWICK AND SWICK WORLD CHAMPIONSHIP CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
- Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
- Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
- Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
- Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE
Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great.
Provided by Pepina Rae
Categories Pork
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Simmer chicken pieces in water for 2 hours.
- Strain broth and reserve.
- In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
- Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
- Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
- Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
- Render suet.
- Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
- Add browned pork to broth mixture and cook slowly 30 minutes.
- Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
- Add to pork mixture.
- Return to boil and simmer slowly about 1 hour.
- Add onions and green peppers.
- Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
- Cool 1 hour then refrigerate 24 hours.
- Reheat chili before serving.
- About 5 minutes before serving time, add cheese.
- Immediately before serving, add lime juice and stir with wooden spoon.
Nutrition Facts : Calories 1189.8, Fat 77, SaturatedFat 33.1, Cholesterol 365, Sodium 1315.8, Carbohydrate 14.9, Fiber 4.2, Sugar 7.1, Protein 104.6
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