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Nevada Cowboy Chili

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Recipe

 

Yield

16 servings

Prep

10 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup lard
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3 medium onions
chopped
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2 each sweet bell peppers
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2 each celery stalks
chopped
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1 tablespoon jalapeño pepper
pickled
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8 pounds beef chuck
ground, coarse
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30 ounces tomatoes, stewed, canned
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15 ounces tomato sauce
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6 ounces tomato paste
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8 tablespoons hot chili pepper oil
ground
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4 tablespoons red chili peppers
ground
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2 teaspoons cumin
ground
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3 each bay leaves
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1 tablespoon red hot pepper sauce
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4 ounces beer
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1 x water
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Ingredients

Amount Measure Ingredient Features
118 ml lard
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3 medium onions
chopped
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2 each sweet bell peppers
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2 each celery stalks
chopped
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15 ml jalapeño pepper
pickled
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3.6 kg beef chuck
ground, coarse
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867 ml/g tomatoes, stewed, canned
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433.5 ml/g tomato sauce
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173.4 ml/g tomato paste
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1.2E+2 ml hot chili pepper oil
ground
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6E+1 ml red chili peppers
ground
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1E+1 ml cumin
ground
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3 each bay leaves
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15 ml red hot pepper sauce
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115.6 ml/g beer
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1 x water
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 389g (13.7 oz)
Amount per Serving
Calories 88665% from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 298mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 126g
Vitamin A 9% Vitamin C 95%
Calcium 7% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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