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 BF> I believe that wouldn't bother me.  If it did I think I could be
 BF> easily convinced, by a liar if necessary, that the cooking process
 BF> outlined in the recipe would fix things up.

The echo needs enthusiastic voices like yours, and the
world needs innocents in its restaurants and dining rooms.
Please continue to fulfill those roles.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Wood's Undenia-Bull World Champion Chili
 Categories: Chili, Terlingua
   Servings: 99

      7 c  Ripe tomatoes, peeled &
           -chopped
    1/4 c  Celery, finely chopped
      2 ts Sugar
           1/4-1/2 lb beef kidney suet
      5 lb Center cut pork roast or
           - pork chops
      4 lb Beef flank steak
      8 oz Light beer
      1 tb Oregano, ground
      1 tb Cumin, ground
    1/2 ts MSG (optional)
      1 tb Black pepper (fine)
      4 ts Salt
      5 tb Chili powder(pref.unblended)
      1 ts Cilantro
      1 ts Thyme
      5 c  Chicken broth (fresh or can)
      6    Green chilies (anaheim green
           -or New Mexican No. 6; or 2
           - 4 oz cans whole or diced
      2    Garlic cloves, finely minced
      2 c  Spanish onions, 1/4" diced
      2 c  Green bell peppers,3/8" dice
      1 lb Monterey Jack cheese
      1    Lime, juice of

     Combine the tomatoes, celery, and sugar in a saucepan and simmer about
  1-1/2 hours, covered, stirring occasionally.
     Meanwhile, thinly slice the beef kidney suet and render it in a skillet
  until most of the fat has melted. Discard the unmelted pieces. Bone out
  the pork roast or pork chops and cut off any fat. Cut into 1/4" cubes.
  Remove any fat from the flank steak and cut into 3/8" cubes.
     In a bowl combine the beer, oregano, cumin, msg, black pepper, salt,
  chili powder, cilantro, and thyme. Put the chicken broth in a large (about
  2-gallon) cooking pot. Add the tomato sauce when it has finished cooking.
  Remove the seeds from the canned chilies and cut into 1/4" dice, or
  prepare the Anahiem Green or New Mexico No. 6 chilies by holding them over
  an open fire until the skins are seared. Remove the skins and boil the
  chilies approximately 15 minutes until tender. Remove the seeds and cut
  into 1/4" dice. Add to the chicken broth mixture, along with the garlic.
  add the beer and spice mixture. Bring to a slow simmer.
     Meanwhile, saute the pork cubes in small portions in a skillet in the
  rendered suet until the pork becomes white on all sides. Do not brown. Add
  the sauteed pork to the cooking pot, bring to a low boil, and cook about
  30 minutes.
     Meanwhile, saute the cubed flank steak in a skillet in the rendered
  beef suet, a small amount at a time, until the beef has lost it's color.
  Do not allow it to brown. Add to the cooking pot when the pork has cooked
  30 minutes. Cook at a low boil about 1 hour.
     Add the diced Spanish onions and bell peppers and cook at a low boil 2
  to 3 hours, stirring every 15 or 20 minutes. The meat should be very tender
  but not broken down too much. Remove from the heat. Cool about 1 hour.
  Refrigerate for 24 hours.
     Reheat the chili or package and freeze it. When reheating, bring it to
  a slow simmer and heat well. Five minutes before serving time, grate the
  cheese and add it to the chili. Stir until it has dissolved. Add the lime
  juice, mix well, and serve with small round soup crackers.
                                             MAKES ABOUT 5 QUARTS
  NOTE: Use a wooden spoon, not a metal one, throughout the recipe when
  stirring the chili.
  from Mr. C V Wood, Jr.

  Source: Foods from Harvest Festivals and Folk Fairs, Anita Borghese

  Typed by: Laird Kelly Feb 21, 1995

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