Oakwood Chili Recipe

Ingredients :
1 pounds Bacon (chopped), 4 tablespoons prepared garlic in oil, 3 large onions, 4 oz canned chopped chilies, 1 tablespoon fresh ground black pepper, 2 tablespoons MSG or Accent (optional), 1 tablespoon Tabasco sauce, 3 pounds lean beef chuck roast (cubed), 1 1/2 pounds regular hamburger, 2 pounds Pork roast, 2 tablespoons Worchestershire sauce, 6 fresh Jalapeno chilies (chopped), 5 tablespoons freshly ground DRY Mexican chilies, 2 tablespoons freshly ground DRY Ancho chilies, 2 tablespoons good quality chili pepper, 1 1/2 tablespoons Hungarian paprika, 4 tablespoons fresh ground cumin seed, 1 pt beef stock, 1 pt canned tomatoes

Preparation :
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 about 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.