Nevada Cowboy Chili

Recipe Ingredients

1/2 cup	99g / 3.5oz	Lard
3 cups	187g / 6.6oz	Onions - coarsely chopped (medium)
2		Bell peppers
2		Celery stalks - coarsely chop
1 tablespoon	15ml	Jalapeno peppers - pickled
8 lbs	3632g / 128oz	Coarse grind beef chuck
30 oz	852g	Stewed tomatoes
15 oz	426g	Tomato sauce
6 oz	170g	Tomato paste
8 tablespoons	120ml	Ground red hot chili
4 tablespoons	60ml	Ground red mild chili
2 teaspoons	10ml	Ground cumin
3		Bay leaves
1 tablespoon	15ml	Liquid hot pepper sauce
		Garlic salt to taste
		Onion salt to taste
		Salt to taste
		Fresh ground black pepper
4 oz	113g	Beer
		Water

Recipe Instructions

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.

Source:
LaVerne Harris, aka Nevada Annie, Winner 1978

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