Categories: Chili 
      Yield: 8 servings 
  
      1 lb Bacon, chopped 
      3 lb Lean beef chuck roast, cubed 
  1 1/2 lb Regular hamburger 
      2 lb Pork roast, coarsley ground 
      1 x  (Boston butt) 
      4 T  Prepared garlic in oil 
      3 ea Large onions 
      4 oz Canned chopped chilies 
      6 ea Fresh Jalapeno chilies, chop 
      5 T  Freshly ground DRY Mexican 
      1 x  Chilies, Anaheim if possible 
      2 T  Freshly ground DRY Ancho chi 
      2 T  Good quality chili pepper 
  1 1/2 T  Hungarian paprika 
      4 T  Fresh ground cumin seed 
      1 T  Fresh ground black pepper 
      2 T  MSG or Accent (optional) 
      1 T  Tabasco sauce 
      2 T  Worchestershire sauce 
      1 pt Beef stock 
      1 pt Canned tomatoes 
  
  Winner of the 1985 NY State Chili Cook-Off 
  Fry bacon in a heavy pot till crisp and the fat is rendered.  Remove 
  and reserve bacon.  Pour off most of the bacon fat into a heavy cast 
  iron skillet, leaving s small amount in the pot.  Brown the meat and 
  garlic in the skillet. 
    Saute onions in the fat remaining in the pot until soft.  Add the 
  meat, bacon, ground chilies, dried spices, the sauces, green chilies, 
  Jalapenos, stock and tomatoes.  Simmer for two hours. 
    Allow the chili to sit in the refrigerator for 24 hours to give the 
  spices a chance to intensify. 
    For garnishes, serve fresh chopped Jalapenos, chopped raw onions, 
  shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 
  generously.