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Oakwood Feed Store Chili



Yield: 8 Servings

1 lb bacon,chopped
3 lb lean beef chuck roast,cubed
1 1/2 lb regular hamburger
1 preferably chuck
2 lb pork roast,coarsley ground
1 (boston butt)
4 T prepared garlic in oil
3 large onions
4 oz chopped chilies,Canned
1 (el paso brand)
6 fresh jalapeno chilies
1 chopped
5 T dry mexican,Freshly Ground
1 chilies,anaheim if possible
2 T dry ancho,Freshly Ground
1 chilies
2 T good quality chili pepper
1 1/2 T hungarian paprika
4 T cumin seed,Fresh Ground
1 T black pepper,Fresh Ground
2 T msg (or accent (optional))
1 T tabasco sauce
2 T worchestershire sauce
1 pt beef stock
1 pt tomatoes,Canned


Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet.
Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours.
Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.













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