Nevada annie's cowboy chili

16 servings

Ingredients

QuantityIngredient
½cupLard
3Onions,med,coarsely chopped
2Bell pepper(s)
2Celery stalks,coarsely chop
1tablespoonJalapeno peppers,pickled
8poundsBeef chuck,coarse grind
2cansStewed tomatoes(15oz ea)
1canTomato sauce(15oz ea)
1canTomato paste(6oz ea)
8tablespoonsRed chile,hot,ground
4tablespoonsRed chile,mild,ground
2teaspoonsCumin,ground
3Bay leaves
1tablespoonHot pepper sauce,liquid
Garlic salt(to taste)
Onion salt(to taste)
Salt(to taste)
Pepper,fresh grnd(to taste)
4ouncesBeer
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.~