Nevada Cowboy Chili

3 hours Prep: 10 minutes Cook: 3 hours

886 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

1/2	cup	lard
3	medium	onions	chopped
2	each	sweet bell peppers
2	each	celery stalks	chopped
1	tablespoon	jalapeno peppers	pickled
8	pounds	beef chuck	ground, coarse
30	ounces	tomatoes, stewed, canned
15	ounces	tomato sauce
6	ounces	tomato paste
8	tablespoons	hot chili oil	ground
4	tablespoons	red chili peppers	ground
2	teaspoons	cumin	ground
3	each	bay leaves
1	tablespoon	red hot pepper sauce (eg. Tabasco)
4	ounces	beer
1	x	water

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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Nutrition Facts

Serving Size 389g

Amount per Serving

Calories 886 65% of calories from fat

	% Daily Value*
Total Fat 64.0g	98%
Saturated Fat 25.0g	126%
Trans Fat 0.0g
Cholesterol 242mg	81%
Sodium 298mg	12%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	9%
Sugars 6.0g
Protein 63.0g	126%

Vitamin A	9%		Vitamin C	95%
Calcium	7%		Iron	49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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