Woods Chili Recipe

Ingredients :
3 pounds chicken, 1/4 cup finely chopped celery, 7 cup peeled, chopper tomatoes, 2 teaspoons sugar, 5 pounds center cut pork chops, 4 pounds flank steak, 1 1/2 quarts water, 1/2 pound beef suet, 4 teaspoon salt, 5 tablespoon chili powder, 1 teaspoon cilantro, 1 teaspoon thyme, 1 cup beer, 3 medium onions (cut in 1/2 inch pieces), 1 teaspoon oregano, 1 tablespoon ground cumin, 1/2 teaspoon MSG, 3 green peppers (cut in 3/8 inch pieces), 1 pound jack cheese (shredded), 6 long green chiles, 1 tablespoon pepper, 2 cloves garlic (finely chopped), Juice of lime

Preparation :
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 simmer 1 1/2 hours. Boil chiles 15-20 minutes 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 minutes. 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. Heat chili before serving. About 5-6 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon.