1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG
water

Soak beans in water to cover overnight. Drain, cover with cold water
and simmer until beans are tender, about 1 hour. Add tomatoes ans
simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook
10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from
top.

Serves 10

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1(3 lb) chicken
1 1/2 qt water
1/2 lb beef suet
1/4 c finely chopped celery
7 c peeled, chopper tomatoes
2 t sugar
5 lbs ctr cut pork chops , thin
4 lbs flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 t oregano
1 T ground cumin
1/2 t MSG
1 T pepper
4 t salt
5 T chili powder
1 t cilantro
1 t thyme
1 c beer
2 cloves garlic, finely chopped
juice of lime

Cut chicken into pieces and combine with water in large saucepan.
Simmer 2 hours then strain off broth.

In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2
hours.

Boil chiles 15 min until tender, remove seeds and cut in 1/4 in
squares.

Mix oregano, cumin, MSG,pepper, salt, chili powder, cilantro and
thyme with beer until all lumps are dissolved. Add tomato mixture,
chiles, beer mixture and garlic to chicken broth.

Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
skillet, add 1/2 pork chops and brown. Repeat for remaining pork
chops. Add pork to broth mixture and cook slowly 30 min.

Trim all fat from flank steak and cut into 3/8 cubes. Brown flank
steak in remaining drippings about 1/3 at a time. 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 min. Cool 1 hour then refrigerate 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.

Serves 12

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