3 lbs Rib or ends (deboned) and brisket meat
2x 100 oz Canned tomatoes
2x 100 oz Kidney beans - drained
2 ltr Chicken stock
3 tbsp Cumin
2 tbsp Celery salt
1/2 cup Oregano
1 tbsp Black pepper
1/2 cup Garlic powder
2 cups New Mexican (Ancho) chili powder
3 Large onions diced
1/2 hd Celery diced
3 Red peppers diced
3 Green peppers diced
8 Bay leaves
In large stock pot over medium heat saute celery, onions and peppers until soft. Add ancho chili powder & saute carefully for no more than 5 minutes. Stir in meat and celery salt, cumin, oregano, pepper and bay leaves cook 5-10 min.
Add chicken stock, tomatoes (squish by hand), drained kidney beans, chilil powder and garlic powder. Stir well to break up tomatoes, simmer for 2 hours. Cool and put into 4 litre buckets. Date and freeze, leave one in walk-in for immediate use.
