Nevada cowboy chili
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lard |
| 3 | mediums | Onions; coarsely chopped |
| 2 | Bell peppers | |
| 2 | Celery stalks; coarsely chop | |
| 1 | tablespoon | Jalapeno peppers; pickled |
| 8 | pounds | Coarse grind beef chuck |
| 30 | ounces | Stewed tomatoes |
| 15 | ounces | Tomato sauce |
| 6 | ounces | Tomato paste |
| 8 | tablespoons | Ground red hot chili |
| 4 | tablespoons | Ground red mild chili |
| 2 | teaspoons | Ground cumin |
| 3 | Bay leaves | |
| 1 | tablespoon | Liquid hot pepper sauce |
| Garlic salt to taste | ||
| Onion salt to taste | ||
| Salt to taste | ||
| Fresh ground black pepper | ||
| 4 | ounces | Beer |
| Water | ||
Directions
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.