Nevada annie's cowboy chili

Yield: 16 servings

Measure Ingredient
½ cup Lard
3 \N Onions,med,coarsely chopped
2 \N Bell pepper(s)
2 \N Celery stalks,coarsely chop
1 tablespoon Jalapeno peppers,pickled
8 pounds Beef chuck,coarse grind
2 cans Stewed tomatoes(15oz ea)
1 can Tomato sauce(15oz ea)
1 can Tomato paste(6oz ea)
8 tablespoons Red chile,hot,ground
4 tablespoons Red chile,mild,ground
2 teaspoons Cumin,ground
3 \N Bay leaves
1 tablespoon Hot pepper sauce,liquid
\N \N Garlic salt(to taste)
\N \N Onion salt(to taste)
\N \N Salt(to taste)
\N \N Pepper,fresh grnd(to taste)
4 ounces Beer
\N \N Water

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.~

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