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[edit] Ingredients
½ |
cup Lard |
3 |
medium Onions, coarsely chopped |
2 |
|
2 |
Celery stalks, coarsely chop |
1 |
|
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 |
|
|
|
|
|
|
Salt to taste |
|
Fresh ground black pepper |
4 |
ounces Beer |
|
[edit] Preparation
Step 1 |
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. |
[edit] About Nevada Cowboy Chili
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