Ingredients1 lb Bacon, chopped3 lb Lean beef chuck roast, cubed1 1/2 lb Regular hamburger2 lb **** roast, coarsley ground1 x (Boston butt)4 T Prepared garlic in oil3 ea Large onions4 oz Canned chopped chilies6 ea Fresh Jalapeno chilies, chop5 T Freshly ground DRY Mexican1 x Chilies, Anaheim if possible2 T Freshly ground DRY Ancho chi2 T Good quality chili pepper1 1/2 T Hungarian paprika4 T Fresh ground cumin seed1 T Fresh ground black pepper2 T MSG or Accent (optional)1 T Tabasco sauce2 T Worchestershire sauce1 pt Beef stock1 pt Canned tomatoesWinner of the 1985 NY State Chili Cook-Off Fry bacon in a heavy pot till crisp and the fat is rendered. Remove and reserve bacon. Pour off most of the bacon fat into a heavy cast iron skillet, leaving s small amount in the pot. Brown the meat and garlic in the skillet. Saute onions in the fat remaining in the pot until soft. Add the meat, bacon, ground chilies, dried spices, the sauces, green chilies, Jalapenos, stock and tomatoes. Simmer for two hours. Allow the chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. For garnishes, serve fresh chopped Jalapenos, chopped raw onions, shredded Monterey or sharp Cheddar cheese, and saltines. Serves 8 generously.