TLC Cooking "Make Chili and Cornbread for the BCS College Football National Championship Game: Alabama Vs. Texas This Thursday!"

National Championship Chili

INGREDIENTS

6 long	green chilies
8 oz	beer
5 tbsp	chili powder
4 tsp	salt
3 tsp	oregano
3 tsp	cumin
3 tsp	pepper
2 tsp	sugar
1 tsp	cilantro
1 tsp	thyme
5 cups	organic chicken broth
4 cans	organic tomatoes (15 oz)
¼ cup	finely chopped celery
2 cloves	garlic, finely chopped
½ cup	vegetable oil
5 lbs	thin center-cut pork chops, cut into ¼ in cubes
4 lbs	flank steak, cut into 3/8 in. cubes
3 medium	onions, cut into ½ in. pieces
2	green peppers, cut into 3/8 in. pieces
1 lb	organic Monterey Jack cheese, grated
1	juice of lime

PREPARATION:

Cover chilies with water and boil for 15 minutes. Peel, remove seeds, and cut into ¼ in. squares.
In bowl, mix together beer, chili powder, salt, oregano, cumin, pepper, sugar, cilantro, and thyme.
In large saucepan or Dutch oven, add beer mixture, chicken broth, tomatoes, celery, garlic, and chilies.
In large skillet, heat one-third of the oil. Brown pork in 2 batches. Add pork to broth mixture and cook over low heat, uncovered, for 30 minutes. Meanwhile, brown beef in remaining oil in skillet, about 1/3 at a time.
Add beef mixture to the broth with pork and cook over low heat, uncovered, for about one hour. Add onions and green peppers. Simmer, uncovered, two to three hours or until meat is tender, stirring with wooden spoon every 15 to 20 minutes.
Let chili cool. Refrigerate for 24 hours. Reheat. Just before serving, stir in cheese and lime juice.

This recipe appears in: Chilis

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