Oakwood Feed Store Chili Con Carne

Winner of the 1985 NY State Chili Cook-Off

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 1  lb bacon, chopped
• 3  lbs lean beef chuck roast, cubed
• 1 1⁄2 lbs regular hamburger, preferably chuck
• 2  lbs  pork roast, coarsely ground (Boston butt)
• 4  tablespoons prepared garlic in oil
• 3  large onions
• 4  ounces  canned chilies, chopped (El Paso brand)
• 6  fresh jalapeno chilies, chopped
• 5  tablespoons  dry Mexican chilies, freshly ground, Anaheim if possible
• 2  tablespoons dry ancho chilies, freshly ground
• 2  tablespoons chili peppers (good quality)
• 1 1⁄2 tablespoons Hungarian paprika
• 4  tablespoons fresh cumin seed, ground
• 1  tablespoon fresh black pepper, ground
• 2  tablespoons msg (optional) or 2  tablespoons Accent seasoning (optional)
• 1  tablespoon Tabasco sauce
• 2  tablespoons Worcestershire sauce
• 1  pint  beef stock
• 1  pint canned tomato

Directions

1. Fry bacon in a heavy pot till crisp and the fat is rendered.
2. Remove and reserve bacon.
3. 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.
4. Simmer for two hours.
5. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
6. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.
7. Serves 8 generously.
8. Joe & Shirley Stewart's Championship Chili.