Nevada Cowboy Chili


1/2 cup Lard
3 mediums Onions, coarsely chopped
2 Celery stalks, coarsely chop
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
4 ounces Beer


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.




16.0 servings


Friday, December 4, 2009 - 11:58pm



Related Cooking Videos