Buzzard's Breath Chili Recipe

  
      Yield: 16 Servings
 
      3 T  lard,butter,or bacon dripins
      2    onions,lg,coarsely chopped
      8 lb beef chuck,coarse grind or
      8 lb beef round,coarse grind
      5    garlic cloves,finely chopped
  5 1/3 T  red chile,hot,ground
  5 1/3 T  red chile,mild,ground
      1 T  cumin
      1 t  oregano,dried,pref. mexican
      3 cn tomato sauce(8oz ea)
      3 c  water
      2 T  salt
      1    parsley(optional)
      1 c  corn flour(masa harina)

1. Melt the lard, butter, or bacon drippings in a large heavy pot
over medium heat. Add the onions and cook until they are translucent.

2. Combine the beef with the garlic, ground chile, cumin, and oregano.
Add this meat-and-spice mixture to the pot with the onions. Break up
any lumps with a fork and cook, stirring occasionally about 1/2 hour,
until the meat is evenly browned.

3. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.

4. Stir in the corn flour(masa harina) to achieve the desired consistency.

5. Cook 10 minutes longer, stirring. Taste and adjust seasonings.

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
spoon.