Nevada Cowboy Chili

* Exported from MasterCook *

Nevada Cowboy Chili

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lard
3 medium onions -- coarsely chopped
2 bell peppers -- coarsely chopped
2 celery stalks -- coarsely chopped
1 tablespoon jalapeno peppers -- pickled
8 pounds 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 teaspoons ground cumin
3 bay leaves
1 tablespoon liquid hot pepper sauce
garlic salt -- to taste
onion salt -- to taste
salt -- to taste
fresh ground black pepper -- to taste
4 ounces beer
water -- as needed

Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppe
rs, celery, and jalapenos. Cook, stirring, until the onions are translucent. Ad
d the meat to the pot. Break up any lumps with a fork and cook, stirring occasi
onally, until the meat is evenly browned. Stir in the remaining ingredients wit
h enough water to cover. Bring to a boil, then lower the heat and simmer, uncov
ered, for 3 hours. Stir often. Taste and adjust seasonings.

Busted by Christopher E. Eaves <cea260@airmail.net>


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