Chili recipes

Nevada Cowboy Chili

Course : Chili
Serves: 16

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Ingredients:

1/2 Cup Lard

3 medium Onions -- coarsely chopped

2 medium Bell peppers

2 stalks Celery stalks -- coarsely chop

1 tablespoons Jalapeno peppers -- pickled

8 pound 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 teaspoon Ground Cumin

3 pieces Bay leaves

1 tablespoons Liquid hot pepper sauce

1 teaspoon Garlic salt to taste

1 teaspoon Onion salt to taste

1 teaspoon Salt to taste

1 teaspoon Fresh ground black pepper

4 ounces Beer

4 ounces Water

Preparation / 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.

Nevada Cowboy Chili

Ingredients:

Preparation / Directions:

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