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Nevada Cowboy Chili

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 c Lard

    2. 3 medium Onions -- coarsely chopped

    3. 2 medium Bell peppers

    4. 2 stalks Celery stalks -- coarsely chop

    5. 1 tb Jalapeno peppers -- pickled

    6. 8 lb Coarse grind beef chuck

    7. 30 oz Stewed tomatoes

    8. 15 oz Tomato sauce

    9. 6 oz Tomato paste

    10. 8 tb Ground Red hot chili

    11. 4 tb Ground Red mild chili

    12. 2 ts Ground Cumin

    13. 3 Bay leaves

    14. 1 tb Liquid hot pepper sauce Garlic salt to taste Onion salt to taste Salt to taste Fresh ground black pepper

    15. 4 oz Beer Water

    Instructions Jump to Ingredients ↑

    1. Preparation : 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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