• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Nevada Cowboy Chili

  • Recipe Submitted by on

Category: Chili, Beef

 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


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.

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