Nevada Cowboy Chili Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Lard,
3 medium: Onions, coarsely chopped
2: Bell peppers,
2: Celery stalks, coarsely chop
1 tbsp: Jalapeno peppers, pickled
8 lbs: Coarse grind beef chuck,
30 ounce: Stewed tomatoes,
15 ounce: Tomato sauce,
6 ounce: Tomato paste,
8 tbsp: Ground Red hot chili,
4 tbsp: Ground Red mild chili,
2 tsp: Ground Cumin,
3: Bay leaves,
1 tbsp: Liquid hot pepper sauce,
Garlic salt to taste,
Onion salt to taste,
Salt to taste,
Fresh ground black pepper,
4 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp