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
- 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.