Side Pannel
Nevada Cowboy Chili
Ingredients List
- 1/2 c Lard
- 3 md Onions; coarsely chopped
- 2 Bell peppers
- 2 Celery stalks; coarsely chop
- 1 tb Jalapeno peppers; pickled
- 8 lb Coarse grind beef chuck
- 30 oz Stewed tomatoes
- 15 oz Tomato sauce
- 6 oz Tomato paste
- 8 tb Ground Red hot chili
- 4 tb Ground Red mild chili
- 2 ts Ground Cumin
- 3 Bay leaves
- 1 tb Liquid hot pepper sauce
- Garlic salt to taste
- Onion salt to taste
- Salt to taste
- Fresh ground black pepper
- 4 oz 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.
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.
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