World's Championship Chili

Serves 12 to 16

• ½ pound beef suet
• 1 tablespoon plus 2 teaspoons chili powder
• 1 tablespoon plus 1 teaspoon salt
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon minced cilantro
• 1 teaspoon dried thyme
• 1 cup beer
• 1½ quarts chicken stock
• 6 long green chiles, preferably New Mexican, roasted and chopped
• 4 x 15-ounce cans whole tomatoes, preferably Hunt's
• ¼ cup minced celery
• 2 garlic cloves, minced
• 5 pounds center-cut pork chops, cut into ¼-inch cubes
• 4 pounds flank steak, cut into ¼-inch cubes
• 3 medium onions, cut into ½-inch pièces
• 2 green bell peppers, cut into ½-inch pièces
• 1 pound Monterey Jack cheese, grated
• Juice of 1 lime

1. In a skillet, render the suet over medium heat.
2. While the suet is melting, stir together the chili powder, salt, oregano, cumin, pepper, sugar, cilantro, and thyme in a bowl ; pour the beer over the spices, and mix until all lumps are dissolved.
3. Pour the chicken stock into a Dutch oven or large, heavy saucepan, and spoon the beer mixture into it.
4. Add the chiles, tomatoes, celery, and garlic to the stock.
5. After the suet is rendered, ther should be 6 to 8 tablespoons of fat ; pour out about two-thirds of it, and reserve it.
6. In two batches, brown the pork in the suet, adding more fat as needed ; spoon the pork into the stock mixture and bring the mixture to a simmer, and simmer for 30 minutes.
7. Add more fat to the skillet, and brown the steak about a third at a time ; spoon the steak into the stock mixture, and simmer the mixture another hour.
8. Stir in the onion and bell pepper ; continue simmering for an additional 2 to 3 hours, stirring every 15 to 20 minutes, until the meat breaks down.
9. Let the chili cool at room temperature for 1 hour ; for optimum flavor, refrigerate it for 24 hours.
10. Reheat the chili ; about 5 minutes before serving, stir in cheese and the lime juice.

BON APPETIT