Best Of The Best

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 4 lbs beef brisket, cut in 1/4 inch cubes
• 2 lbs flank steaks, coarsely ground
• 1 cup rendered suet or 1 cup bacon fat
• 3 celery ribs, chopped
• 6 cups yellow onions, chopped
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 4 -5 jalapeno peppers, seeded and minced (wear rubber gloves)
• 4 (4 ounce) cans chopped mild green chilies
• 5 tablespoons minced fresh garlic
• 9 tablespoons mild chili powder
• 4 teaspoons ground cumin
• 3 bay leaves
• 3 tablespoons sweet paprika
• 8 -10 cups beef broth, from cubes (not canned)
• 3 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 1 teaspoon pepper
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can refried beans
• 1 (3 lb) can pinto beans

Recipe

• 1 in a heavy skillet over medium heat, brown the meat in small batches using 1 to 2 tbs suet. add more fat as needed. drain meat and transfer to a large soup pot( i use a 12qt copper bottom).
• 2 saute celery, onions and peppers in remaining fat until soft.
• 3 transfer to the soup pot.
• 4 to the pot, add 4 cans of chiles, 3 tbs garlic, 6 tbs chili powder, 2 tsp cumin, 3 bay leaves, 2 tbs paprika and enough beef broth to barely cover. heat to simmer and cook slowly for 1 1/2 to 2 hours, stirring frequently. add more beef broth as needed.
• 5 add remaining 2 tbs garlic, 3 tbs chili powder, 2 tsp cumin, 1 tbs paprika, 3 tsp corriander, 2 tsp cayenne, 1 tsp pepper, 1 can tomatoe paste and the pinto beans. add enough broth to barely cover.
• 6 simmer for 30 minutes. remove the bay leaves. add the refried beans and simmer until they "dissolve" and the chili thickens.