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