Nevada Cowboy Chili
Yield: 16 Servings
Categories: Ground Beef, Alcohol, Chili
1/2 c Lard 3 md Onions; coarsely chopped 2 Bell peppers 2 Celery stalks; coarsely chop 1 tb Jalapeno peppers; pickled 8 lb Coarse grind beef chuck 30 oz Stewed tomatoes 15 oz Tomato sauce 6 oz Tomato paste 8 tb Ground Red hot chili 4 tb Ground Red mild chili 2 ts Ground Cumin 3 Bay leaves 1 tb Liquid hot pepper sauce Garlic salt to taste Onion salt to taste Salt to taste Fresh ground black pepper 4 oz Beer Water 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.