Nevada Cowboy Chili
Yield
16 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
lard
|
|
| 3 | medium |
onions
chopped |
|
| 2 | each |
sweet bell peppers
|
|
| 2 | each |
celery stalks
chopped |
|
| 1 | tablespoon |
jalapeño pepper
pickled |
|
| 8 | pounds |
beef chuck
ground, coarse |
|
| 30 | ounces |
tomatoes, stewed, canned
|
|
| 15 | ounces |
tomato sauce
|
|
| 6 | ounces |
tomato paste
|
|
| 8 | tablespoons |
hot chili pepper oil
ground |
*
|
| 4 | tablespoons |
red chili peppers
ground |
|
| 2 | teaspoons |
cumin
ground |
|
| 3 | each |
bay leaves
|
*
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 4 | ounces |
beer
|
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
lard
|
|
| 3 | medium |
onions
chopped |
|
| 2 | each |
sweet bell peppers
|
|
| 2 | each |
celery stalks
chopped |
|
| 15 | ml |
jalapeño pepper
pickled |
|
| 3.6 | kg |
beef chuck
ground, coarse |
|
| 867 | ml/g |
tomatoes, stewed, canned
|
|
| 433.5 | ml/g |
tomato sauce
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 1.2E+2 | ml |
hot chili pepper oil
ground |
*
|
| 6E+1 | ml |
red chili peppers
ground |
|
| 1E+1 | ml |
cumin
ground |
|
| 3 | each |
bay leaves
|
*
|
| 15 | ml |
red hot pepper sauce
|
|
| 115.6 | ml/g |
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.
