As Requested....enjoy
here is is a recipe I modified from C.V. Wood Jr’s, an “undefeated World Chili Champion” Undenia-Bull World Championship Chili. This isn’t a throw together and forget recipe, but if you really want folks to sit up and take notice and you have the time, give it a try. If folks appreciate a good bowl of chili, you’ll get kudos for this one.
40 oz chicken broth
1 ½ qts. water
4 oz veg. oil
4 lbs flank steak
5 lbs ground chuck (Whole roasts ground to a chili grind)
¼ cup finely diced celery
6 lg ripe tomatoes, peeled and chopped (or canned chopped tomatoes if good tomatoes aren’t available)
2 tsp sugar
6 large Anaheim chiles, roasted, peeled, seeded and cut into ¼: dice (I like to roast over hot coals)
8 oz full bodied beer (I use regular Bud.)
3 tsp oregano
3 tsp ground cumin
3 tsp black pepper
4 tsp salt
5 tbsp chili powder (I use the Pendery’s, mail ordered from Ft Worth) (http://www.penderys.com/ ) “Top Hat” blend)
1 tsp cilantro
1 tsp thyme
½ tsp MSG
3 medium onions
1 green bell pepper
1 red bell pepper
2 cloves garlic
1 lb jack cheese
1 large lime
Trim all fat from the flank steaks and dice into 3/8” to ½” cubes, or better yet, grill whole flank steaks over very hot coals till nicely browned…then cube.
In a two quart sauce pan put celery, peeled and chopped tomatoes (I use a qt of home canned tomatoes if out of season) and sugar. Simmer about 1 ½ hours, or until completely tender.
Put the oregano, cumin, black pepper, salt, chili powder, cilantro, thyme and MSG into beer and stir until all lumps dissolve.
Chop onions into ¼” pieces (about 2 cups); chop peppers into 3/8” pieces (about 2 cups); mince garlic.
In a 7qt heavy Dutch oven put the chicken stock, the celery-tomato mixture, the chilies, the spices and beer and the garlic. Stir and bring to a low simmer.
Brown ground chuck in 2 tbsp oil in two batches if necessary.
Add the browned chuck to chicken broth mixture and bring to a low boil for about 30 minutes.
Add cubed flank to mixture and cook at a low boil for about an hour.
Add the chopped onions and peppers.
Cook over low boil for two to three hours, stirring every 20-30 minutes.
Remove from heat and allow to cool for an hour. Refrigerate for 24 hours. Reheat, adding 1/6th lb of grated jack cheese for every quart, stirring until completely dissolved. About a minute before serving, add the juice of the lime and stir.
This recipe makes about 6 quarts.
This is the basic recipe, but there are many valid modifications. I might add that adding beans is not a valid modification.
I fully expect you to grill the flank...wino is a grilling wimp, sez it's "too cold" ...wino, you gonna let a girl out grill you?? 