Junkie Chili - Southern

      Yield: 4 Servings

  1 2/3 c  chicken broth

   3/16 c  oil

  1 1/3 lb flank steak,or top round

  1 1/3 lb pork roast,boneless

   3/16 c  celery,chopped

 18 2/3 oz stewed tomatoes

    2/3 t  sugar

      2    green chilies,peeled

      1 t  oregano

      1 t  cumin

      1 t  black pepper

  1 1/3 t  salt

    1/3 t  cilantro

    1/3 t  thyme

  1 2/3 t  chili powder

    1/3 c  beer

      1    garlic cloves,chopped

      1    medium onions,chopped

    2/3    green peppers,chopped

    1/3 lb jack cheese,grated

Trim all fat from meat and cut into 1/2" cubes. In a 2 qt. pot,

combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours. Boil

the green chilies for 15 minutes, let cool and remove the skin, seeds

and veins, then cut into 1/4" squares. Mix all dry ingredients into

beer until all lumps disappear. Combine the beer mix, tomatoes,

chilies and garlic with the chicken broth and set aside. Brown the

pork and then the beef, set aside. Add the onions and peppers to what

is left from the cooked meat. Simmer until onions are done. Add every

thing else and simmer for 2 to 3 hours. Let cool and place in the

refrigerator for 24 to 48 hours. When you reheat the chili use 1/6

lb. of the cheese, add this at about 5 minutes before you serve the