Nevada Annie s Cowboy Chili
Ingredients| 1/2 cup lard 3 onions,med,coarsely chopped 2 bell pepper(s) 2 celery stalks,coarsely chop 1 tbsp jalapeno peppers,pickled 8 lb beef chuck,coarse grind 2 can stewed tomatoes(15oz ea) 1 can tomato sauce(15oz ea) 1 can tomato paste(6oz ea) 8 tbsp red chile,hot,ground 4 tbsp red chile,mild,ground 2 tsp cumin,ground 3 bay leaves 1 tbsp hot pepper sauce,liquid 1 garlic salt(to taste) 1 onion salt(to taste) 1 salt(to taste) 1 pepper,fresh grnd(to taste) 4 oz beer 1 water |
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1. Heat the lard in a large heavy pot over medium-high heat. Add the
onions, peppers, celery, and jalapenos. Cook, stirring, until the
onions are translucent.~ 2. Add the meat to the pot. Break up any
lumps with a fork and cook, stirring occasionally, until the meat is
evenly browned.~ 3. Stir in the remaining ingredients with enough
water to cover. Bring to a boil, then lower the heat and simmer,
uncovered, for 3 hours. Stir often. Taste and adjust seasonings.~
Servings:
16
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