C. V. Woods World Championship Chili Con Carne

"Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great."
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Ready In:
8hrs 30mins




  • Simmer chicken pieces in water for 2 hours.
  • Strain broth and reserve.
  • In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
  • Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
  • Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
  • Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
  • Render suet.
  • Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
  • Add browned pork to broth mixture and cook slowly 30 minutes.
  • Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
  • Add to pork mixture.
  • Return to boil and simmer slowly about 1 hour.
  • Add onions and green peppers.
  • Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
  • Cool 1 hour then refrigerate 24 hours.
  • Reheat chili before serving.
  • About 5 minutes before serving time, add cheese.
  • Immediately before serving, add lime juice and stir with wooden spoon.

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I am of Italian heritage and a native of New Orleans, so exceptional food is in the blood! We New Orleanians are very passionate about our food. Katrina is responsible for us relocating to San Antonio, Texas. We are caring for my elderly parents and needed a new business that did not take us out of the home fulltime. So, we started a catering business! It's going quite well so far.
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