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The BEST Winter Chili

You guys... my mother-in-law made this Chili recipe for us last weekend and it was absolutely DELICIOUS and perfect for the cold snowy night!!! It was so good that I am still thinking about it! Therefore, I just HAVE to share it with you!

Note: Not the actual chili from recipe, as I forgot to take a picture before devouring it!

C.V.Woods World Championship Chili - serves 12-16


1/2 lb beef suet

1 tbsp plus 2 tsp chili powder

1 tbsp plus 1 tsp salt

1 tbsp dried oregano

1 tbsp ground cumin

1 tbsp ground black pepper

2 tsp sugar

1 tsp minced cilantro

1 tsp dried thyme

1 cup beer

1 1/2 quarts chicken stock

6 long green chiles, preferably New Mexican, roasted and chopped

4 15oz cans whole tomatoes, preferably Hunt's

1/4 cup minced celery

2 garlic gloves minced

5 lbs center-cut pork chops, cut into 3/8inch cubes

4 lbs flank stank, cut into 1/4inch cubes

3 medium onions, cut into 1/2inch pieces

2 green bell peppers, cut into 3/8inch pieces

1 lb monterey jack cheese, grated

Juice of 1 lime


In a skillet, render the suet over medium heat.

While the suet is melting, stir together the chili powder, salt, oregano, cumin, pepper, sugar, cilantro, and thyme in a bowl.

Pour the beer over the spices, and mix until all lumps are dissolved.

Pour the chicken stock into a Dutch oven or large saucepan, and spoon the beer mixture into it.

Add the chiles, tomatoes, celery, and garlic to the stock.

After the suet is rendered, there should be 6-8 tbsp of fat. Pour out about 2/3 of it, and reserve it.

In 2 batches, brown the pork in the suet, adding more fat as needed. Spoon the pork into the stock mixture. Bring the mixture to a simmer, and simmer for 30 minutes.

Add more fat to the skillet, and brown the steak about a 1/3 at a time. Spoon the steak into the stock mixture, and simmer the mixture another hour.

Stir in the onion and bell pepper.

Continue simmering for an additional 2-3 hours, stirring every 15-20 minutes, until the meat breaks down.

Let the chili cool at room temperature for 1 hour.

For optimum flavor, refrigerate it for 24 hours.

Reheat the chili. About 5 minutes before serving, stir in the cheese and the lime juice.



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