Categories: Chili 
      Yield: 12 servings 
  
      3 lb Chicken 
  1 1/2 qt Water 
    1/2 lb Beef suet 
    1/4 c  Finely chopped celery 
      7 c  Peeled, chopper tomatoes 
      2 t  Sugar 
      5 lb Ctr cut pork chops , thin 
      4 lb Flank steak 
      3 ea Medium onions, 1/2" pieces 
      3 ea Green peppers, 3/8" pieces 
      1 lb Jack cheese, shredded 
      6 ea Long green chiles 
      1 t  Oregano 
      1 T  Ground cumin 
    1/2 t  MSG 
      1 T  Pepper 
      4 t  Salt 
      5 T  Chili powder 
      1 t  Cilantro 
      1 t  Thyme 
      1 c  Beer 
      2 ea Cloves garlic, finely choppe 
      1 x  Juice of lime 
  
      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. 
      Serves 12