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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.


  

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