C.V. Woods World Championship Chili

Combine the chicken and water in a Dutch oven. Simmer for 2 hours then strain broth and reserve.

In a 2 qt. saucepan, combine the celery, tomatoes, and sugar and bring to a simmer.

In another pan, boil the green chilies for 15 minutes until tender. Remove from water, let cool. When cool, remove the seeds and cut into 1/4-inch pieces.

Combine the oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with the beer until all lumps are dissolved. Add the tomato mixture, chopped chilies, beer mixture and garlic to reserved chicken broth.

Melt the suet to make 6-8 tablespoons of drippings. Pour two tablespoons suet drippings into a skillet and heat. Add half of the pork chops and brown on both sides. Remove from skillet and set aside. Repeat for remaining pork chops.

Cut pork into cubes. Add pork to broth mixture and cook slowly for 30 minutes.

Trim all fat from flank steak and cut into 3/8-inch cubes. Brown flank steak in remaining drippings in batches as needed. 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 minutes. Cool for 1 hour then refrigerate for 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.