Categories: Beef, Pork/ham, Mexican, Chili 
      Yield: 12 servings 
  
      3 lb Chicken                             1 ts Oregano 
  1 1/2 qt Water                               1 tb Cumin ground 
    1/2 lb Beef suet                         1/2 ts Msg 
    1/4 c  Celery, finely chopped              7 c  Tomatoes, peeled, chopped 
      2 ts Sugar                               5 lb Pork chops, ctr cut, thin 
      1 ts Cilantro                            4 lb Flank steak 
      1 ts Thyme                               3 ea Onions, medium, 1/2" pieces 
      1 c  Beer                                3 ea Green peppers, 3/8" pieces 
      2 ea Garlic cloves, chopped              1 lb Jack cheese, shredded 
      1 x  Juice of lime                       6 ea Green chiles, long 
  
  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. Food & Wine 2/82