Nevada Annie's Cowboy Chili

Recipe Ingredients

1/2 cup	99g / 3.5oz	Lard
3		Onions - med, coarsely chopped
2		Bell peppers
2		Celery stalks - coarsely chop
1 tablespoon	15ml	Jalapeno peppers - pickled
8 lbs	3632g / 128oz	Beef chuck - coarse grind
2		Stewed tomatoes - (15oz ea)
1		Tomato sauce - (15oz ea)
1		Tomato paste - (6oz ea)
8 tablespoons	120ml	Red chile - hot, ground
4 tablespoons	60ml	Red chile - mild, ground
2 teaspoons	10ml	Cumin - ground
3		Bay leaves
1 tablespoon	15ml	Hot pepper sauce - liquid
		Garlic salt - (to taste)
		Onion salt - (to taste)
		Salt - (to taste)
		Pepper - fresh ground (to taste)
4 oz	113g	Beer
		Water

Recipe Instructions

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.

2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

3. 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.~

Source:
LaVerne Harris, aka Nevada Annie, Winner 1978

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.