Nevada Annie's Cowboy Chili
Yield
16 servingsPrep
5 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup | lard |
|
| 3 | each |
onions
chopped |
|
| 2 | each | sweet red bell peppers |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | tablespoon |
jalapeño pepper
pickled |
|
| 8 | pounds |
beef chuck
ground |
|
| 2 | cans | tomatoes |
*
|
| 1 | can | tomato sauce |
*
|
| 1 | can | tomato paste |
|
| 8 | tablespoons |
red hot chili pepper, dried
ground |
|
| 4 | tablespoons |
red hot chili pepper, dried
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 3 | each | bay leaves |
*
|
| 1 | tablespoon | red hot pepper sauce |
|
| 4 | ounces | beer |
|
Trans-fat Free, Low Carb
Directions
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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