Nevada Cowboy Chili
Ingredients| 1/2 cup lard 3 medium onions, coarsely chopped 2 bell peppers 2 celery stalks, coarsely chop 1 tbsp jalapeno peppers, pickled 8 lb coarse grind beef chuck 30 oz stewed tomatoes 15 oz tomato sauce 6 oz tomato paste 8 tbsp ground red hot chili 4 tbsp ground red mild chili 2 tsp ground cumin 3 bay leaves 1 tbsp liquid hot pepper sauce 1 garlic salt to taste 1 onion salt to taste 1 salt to taste 1 fresh ground black pepper 4 oz beer 1 water |
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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. Add the meat to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned. 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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