Nevada annie's cowboy chili
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lard |
| 3 | Onions,med,coarsely chopped | |
| 2 | Bell pepper(s) | |
| 2 | 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 | Bay leaves | |
| 1 | tablespoon | Hot pepper sauce,liquid |
| Garlic salt(to taste) | ||
| Onion salt(to taste) | ||
| Salt(to taste) | ||
| Pepper,fresh grnd(to taste) | ||
| 4 | ounces | Beer |
| Water | ||
Directions
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.~