Woods World Championship Chili Recipe

Name: Woods World Championship Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken; 1 1/2 quarts water; 1/2 pound beef suet; 1/4 cup celery finely chopped; 7 cups tomatoes peeled, chopped; 2 teaspoons sugar; 5 pounds pork chops, centre cut thin; 4 pounds beef, flank steak (london broil); 3 medium onions cut into 1/2 inch pieces; 3 each green bell peppers cut into 3/8 inch pieces; 1 pound monterey jack cheese shredded; 6 each green chili peppers long, green; 1 teaspoon oregano; 1 tablespoon cumin ground; 1/2 teaspoon monosodium glutamate; 1 tablespoon black pepper; 4 teaspoons salt; 5 tablespoons chili powder; 1 teaspoon cilantro; 1 teaspoon thyme; 1 cup beer; 2 cloves garlic finely chopped; 1 x lime juice from 1 lime

Servings: persons

3 pounds chicken
1 1/2 quarts water
1/2 pound beef suet
1/4 cup celery finely chopped
7 cups tomatoes peeled, chopped
2 teaspoons sugar
5 pounds pork chops, centre cut thin
4 pounds beef, flank steak (london broil)
3 medium onions cut into 1/2 inch pieces
3 each green bell peppers cut into 3/8 inch pieces
1 pound monterey jack cheese shredded
6 each green chili peppers long, green
1 teaspoon oregano
1 tablespoon cumin ground
1/2 teaspoon monosodium glutamate
1 tablespoon black pepper
4 teaspoons salt
5 tablespoons chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 cloves garlic finely chopped
1 x lime juice from 1 lime

1
Cut chicken into pieces and combine with water in large saucepan.
2
Simmer 2 hours then strain off broth.
3
In 2 quart saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours.
4
Boil chiles 15 minutes until tender, remove seeds and cut in 1/4 in squares.
5
Mix oregano, cumin, MSG, pepper, salt, chili powder, cilantro and thyme with beer until all lumps are dissolved.
6
Add tomato mixture, chiles, beer mixture and garlic to chicken broth.
7
Melt suet to make 6 to 8 tablespoon droppings.
8
Pour 13 of suet drippings into skillet, add 1/2 pork chops and brown.
9
Repeat for remaining pork chops.
10
Add pork to broth mixture and cook slowly 30 min.
11
Trim all fat from flank steak and cut into 38 cubes.
12
Brown flank steak in remaining drippings about 13 at a time.
13
Add to pork mixture.
14
Return to simmer and cook slowly about 1 hour.
15
Add onions and green peppers, simmer 2 to 3 hours longer, stirring with wooden spoon every 15 to 20 min.
16
Cool 1 hour then refrigerate 24 hours.
17
Reheat chili before serving.
18
About 5 minutes before serving time, add cheese.
19
Just before serving, add lime juice and stir with wooden spoon.

3972

kcal

Calories

223

Fat

Carbs

428

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 pounds chicken, 1 1/2 quarts water, 1/2 pound beef suet, 1/4 cup celery finely chopped, and more.

Yes, Woods World Championship Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Woods World Championship Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions