Nevada Annies Cowboy Chili Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Lard,
3: Onions, med,coarsely chopped
2: Bell pepper, s
2: Celery stalks, coarsely chop
1 tbsp: Jalapeno peppers, pickled
8 lbs: Beef chuck, coarse grind
2 can: Stewed tomatoes, 15oz ea
1 can: Tomato sauce, 15oz ea
1 can: Tomato paste, 6oz ea
8 tbsp: Red chile, hot,ground
4 tbsp: Red chile, mild,ground
2 tsp: Cumin, ground
3: Bay leaves,
1 tbsp: Hot pepper sauce, liquid
Garlic salt, to taste
Onion salt, to taste
Salt, to taste
Pepper,fresh grnd, to taste
4 ounce: Beer,
Water,
Directions:
1. 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.~ 2. Add the meat to the pot. Break up any
lumps with a fork and cook, stirring occasionally, until the meat is
evenly browned.~ 3. 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.~
Source from luhu.jp
onions, peppers, celery, and jalapenos. Cook, stirring, until the
onions are translucent.~ 2. Add the meat to the pot. Break up any
lumps with a fork and cook, stirring occasionally, until the meat is
evenly browned.~ 3. 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.~
Source from luhu.jp