|
|
|
| Nevada Cowboy Chili |
1/2 cup lard
3 medium onions, coarsely chopped
2 green bell peppers
2 celery stalks, coarsely chopped
1 tablespoon pickled jalapeno peppers
8 pounds coarse grind beef chuck
30 ounces stewed tomatoes
15 ounces tomato sauce
6 ounces tomato paste
8 tablespoons ground red hot chile
4 tablespoons ground red mild chile
2 teaspoon 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
4 ounces beer
Water
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.
|
| |
|
|
