MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oakwood Feed Store Chili
 Categories: Chili, Ground beef, Ok
      Yield: 8 servings
 
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      1 lb Bacon
      3 lb Beef chuck roast-ground
  1 1/2 lb Ground beef
      2 lb Coarsely ground pork
           -Boston butt
      4 tb Prepared garlic in oil
      3 lg Onions
      4 oz Can green chilies
           -(old El Paso preferred)
      6    Fresh chopped Jalapenos
      5 tb Freshly ground DRY
           Mexican chili-Anaheim pref.
      2 tb Fresh ground DRY Ancho chile
      2 tb Good quality chili powder
  1 1/2 tb Hungarian paprika
      4 tb Fresh ground cumin seed
      1 tb Fresh ground pepper
      2 tb MSG or Accent (optional)
      1 ds Tabasco
      1 pt Beef stock
      1 pt Can chopped tomatoes
 
  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. For garnishes, serve fresh
  chopped Jalapenos, chopped raw onions, shredded Monterey or sharp
  Cheddar cheese, and saltines. FROM: The Great American Chili CookBook
 
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