Brollies Green Chili Burros -Tom

This Christmas chili gig originated with my dad, Carl Ollerton, and we've had it every Christmas that I can remember. He made them for family and friends (yes, he took plates of deep fried burros to all his friends!). 

8 lbs. lean stew beef, pork, chicken, or turkey

8-10 large onions

1 (#2.5) can Ortega green chili salsa

1 (#2.5) can whole tomatoes

1 (#2.5) can tomato sauce

2 (#2.5) cans El Pato hot tomato sauce

5 (#2.5) can Old El Paso diced green chilies

7-8 dozen large flour tortillas

Brown the meat in a large pot. Add 1 can chili salsa, 1 can El Pato, and 2 cans green chili. Bring to a rolling boil and then simmer for four hours, stirring occasionally. Cover only for the last few minutes before removing from the heat. Allow to cool on the stove and then place overnight in the refrigerator, or in an old Ford pick-up. In the morning remove any grease from the top of the chili. While bringing to a rolling boil, add the balance of the ingredients. Dice the onions first. After reaching a rolling boil reduce heat to a simmer for about 4 hours, stirring occasionally. Return to a rolling boil and thicken with 2 Tbsp. cornstarch in 1/4 cup of water. Stir into chili. Remove from heat and roll burros. Makes 7-8 dozen burros. Deep fry in vegetable oil 1/2 inch deep in frying pan, turning once.

Now, I am kind of a sissy when it comes to Mexican food, so I have calmed this recipe down a little and made it more of a green chili with no red sauce mixed in. Here goes my latest version: