Nevada Annie's Cowboy Chili

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Title: NEVADA ANNIE'S COWBOY CHILI
Categories: Chili, Texmex, Meats, Maindish
Servings: 8

1/2 c Ard or bacon grease 1 6 oz can tomato paste
3 Medium onions chopped 8 tb Ot chili powder
2 Green Bell peppers coarsely 4 tb Ild chili powder
2 Stalks of celery chopped 2 tb Round cumin
2 Finely chopped (cored & seed 3 Bay leaves(whole)'
8 lb Chuck beef coarse ground 1 tb Abasco sauce
2 15 oz cans stewed tomatos 1 ts Alt to taste
1 15 oz can tomato sauce 4 Cloves crushed garlic
2 tb Hopped mushrooms 4 oz Water or beer

Heat lard or bacon grease in a large pot on med-high. Add onions & garlic
along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 10-15
minutes. Add the meat and stir until meat is browned evenly. Stir in the
remaining ingredients and bring to a boil for 3-5 minutes. Lower the heat
and cook on Simmer for 35-45 minmutes stirring every few minutes. Check and
add water or beer if needed. Cook for a total of 2 hours. This recipe won
Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978!

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