Nevada cowboy chili

Yield: 16 servings

Measure Ingredient
½ cup Lard
3 mediums Onions; coarsely chopped
2 \N Bell peppers
2 \N 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 \N Bay leaves
1 tablespoon Liquid hot pepper sauce
\N \N Garlic salt to taste
\N \N Onion salt to taste
\N \N Salt to taste
\N \N Fresh ground black pepper
4 ounces Beer
\N \N Water

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.

Similar recipes