oven. Add onions and garlic to skillet and cook until

clear. Add to Dutch oven. Stir in remaining

ingredients and bring to boil. Lower heat and

simmer 45 minutes.

NOW THAT'S CHILI

lbs ground chuck

lbs chuck roast, cubed

large onions, diced

green pepper, diced

can green chilies

small fresh jalapenos

cloves garlic, minced

cups water

can tomato sauce

can tomato paste

tbs chili powder

bay leaves

BEEN OUT OF WOODS TOO LONG

CHILI

chicken, cut up

1/2qt water

/2 lb beef suet

/4 cups celery, finely chopped

fresh tomatoes, chopped

tsp sugar

lbs pork steak, cut into 1/2in cubes

lbs flank steak, cut into 1/2in cubes

onions, cut into 1/2in pieces

green peppers, cut into 1/2in pieces

lb shredded Monterey jack cheese

can green chilies, sliced

/2 cups jalapenos, sliced

tsp oregano

tbs cumin

tsp pepper

tsp salt

tbs chili powder

tbs cumin

tsp oregano

/4 tsp coriander

/2 tsp beau monde spice

/2 tsp hot pepper sauce

tsp cayenne pepper

tbs honey

/2 tsp mole paste

tsp beef bouillon

tsp paprika

/4 tsp white pepper

tsp salt

/2 tsp black pepper

tsp corn starch

tsp cilantro

tsp thyme

tsp coriander

tbs red pepper

cup non-alcohol beer

cloves garlic, minced

tsp lime juice

Heat 1/2 cups olive oil in Dutch oven. Add onions,

green pepper, jalapenos, green chilies, and garlic.

Sauté until soft. Remove from oven and reserve.

Add another 1/2 cups olive oil to oven and heat to

very hot. Add meat and brown. Add onion mixture

and stir well. Add 3 cups water, tomato sauce,

tomato paste, and chili powder. Stir well and bring

to boil. Lower heat and simmer for 20 minutes. Add

remaining ingredients except for corn starch. Mix

corn starch with remaining water, bring chili to boil

and add slowly while stirring well. Lower *heat,

cover oven and slow simmer for 2 hours.

Put water in Dutch oven, add chicken and simmer 2

hours. Remove chicken and reserve broth. In a

medium pot, combine celery, tomatoes, and sugar,

simmer 1 1/2 hours. Mix all spices with n/a beer

until all lumps are dissolved. Add tomato mixture,

chilies, jalapenos, spice mixture, And garlic to broth.

Melt suet in small pot. Pour 1/3 of drippings in Ea

large skillet and brown pork in two batches. Add to

broth mixture. Pour rest of drippings in skillet and

brown steak in two batches. Add beef and drippings

to broth mixture. Peel skin from two thighs and one

breast of chicken. Cube meat and add to broth

mixture. Simmer mixture and cook slowly 1 hour.

Add onions and green peppers. simmer 2-3 hours

longer. Stir occasionally. Add water as necessary.

About 5 minutes *before serving, add cheese and

lime juice.

NAVAJO GREEN PORK CHILI

lb pork shoulder, cubed

cups stewed tomatoes

cup tomato paste

cups water

1/2 tsp salt

16oz cans whole green chilies

/2 tsp oregano

tbs bacon grease

/3 cups flour

onions, chopped

cloves garlic, minced

Melt bacon grease in large skillet. Put flour in gallon

zip-lock bag and add 1/2 of pork. Shake well to coat

and brown in skillet. Coat other 1/2 pork and add to

skillet to brown. Remove meat and place in Dutch

The Geezer Cookbook

-- 45 --

Dwayne Pritchett