Title: Nevada Annie's Cowboy Chili
Categories: Chili Bean
Yield: 16 Servings
| 1/2 | c | Lard |
| 3 | | Onions,med,coarsely chopped |
| 2 | | Bell pepper(s) |
| 2 | | Celery stalks,coarsely chop |
| 1 | tb | Jalapeno peppers,pickled |
| 8 | lb | Beef chuck,coarse grind |
| 2 | cn | Stewed tomatoes(15oz ea) |
| 1 | cn | Tomato sauce(15oz ea) |
| 1 | cn | Tomato paste(6oz ea) |
| 8 | tb | Red chile,hot,ground |
| 4 | tb | Red chile,mild,ground |
| 2 | ts | Cumin,ground |
| 3 | | Bay leaves |
| 1 | tb | Hot pepper sauce,liquid |
| | | Garlic salt(to taste) |
| | | Onion salt(to taste) |
| | | Salt(to taste) |
| | | Pepper,fresh grnd(to taste) |
| 4 | oz | Beer |
| | | Water |
1. 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.~ 2. Add the meat to the pot. Break up any lumps with a
fork and cook, stirring occasionally, until the meat is evenly browned.~ 3.
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.~