C.V. Woods World Championship Chili

      Yield: 12 Servings

      1    (3 lb) chicken

  1 1/2 qt water

    1/2 lb beef suet

    1/4 c  finely celery,Chopped

      7 c  peeled,chopper tomatoes

      2 t  sugar

      5 lb ctr cut pork chops,thin

      4 lb flank steak

      3    medium onions

      1    cut in 1/2 inch pieces

      3    green peppers

      1    cut in 3/8 inch pieces

      1 lb jack cheese,shredded

      6    long green chiles

      1 t  oregano

      1 T  cumin,Ground

    1/2 t  msg

      1 T  pepper

      4 t  salt

      5 T  chili powder

      1 t  cilantro

      1 t  thyme

      1 c  beer

      2    cloves garlic

      1    finely,Chopped

      1    juice of lime

Cut chicken into pieces and combine with water in large saucepan.

Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2

hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in

squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and

thyme with beer until all lumps are dissolved. Add tomato mixture,

chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into

skillet, add 1/2 pork chops and brown. Repeat for remaining pork

chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank

steak in remaining drippings about 1/3 at a time. Add to pork

mixture. Return to simmer and cook slowly about 1 hour. Add onions

and green peppers, simmer 2-3 hours longer, stirring with wooden

spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.

Reheat chili before serving. About 5 minutes before serving time, add

cheese.  Just before serving, add lime juice and stir with wooden