Oakwood Feed Store Chili

• 1 pound bacon chopped
• 3 pounds beef chuck roast cubed
• 1 1/2 pounds ground beef lean
• 2 pounds pork loin roast coarsley chopped
• 4 tablespoons garlic in oil
• 3 each onions large
• 4 ounces thai bird's eye chili peppers chillies, chopped, canned
• 6 each jalapeno pepper fresh, chopped
• 5 tablespoons mexican seasoning
• 2 tablespoons ancho chilies dry, ground
• 2 tablespoons hot chili peppers
• 1 1/2 tablespoons paprika
• 4 tablespoons cumin seeds fresh
• 1 tablespoon black pepper ground, fresh
• 2 tablespoons monosodium glutamate
• 1 tablespoon red hot pepper sauce
• 2 tablespoons worcestershire sauce
• 1 pint beef stock prefer veal stock if possible
• 1 pint tomatoes canned

1. Fry bacon in a heavy pot until crisp and the fat is rendered.
2. Remove and reserve bacon.
3. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot.
4. Brown the meat and garlic in the skillet.
5. Saute onions in the fat remaining in the pot until soft.
6. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes.
7. Simmer for two hours.
8. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify.
9. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines.

bacon, beef chuck, ground beef lean, pork loin roast, garlic, onions, peppers, jalapeno pepper, seasoning, ancho chilies, hot chili peppers, paprika, cumin seeds fresh, black pepper, monosodium glutamate, red hot pepper sauce, worcestershire sauce, beef, tomatoes

Taken from recipeland.com/recipe/v/oakwood-feed-store-chili-32590 (may not work)