A recipe for Nevada Cowboy Chili. Follow the simple recipe instructions for Nevada Cowboy Chili shared by other home cooking experts.
Ingredients
1/2 c. Lard3 med. Onions; coarsely chopped
2 Bell peppers
2 Celery stalks; coarsely chop
1 Tbs. Jalapeno peppers; pickled
8 lb. Coarse grind beef chuck
30 oz. Stewed tomatoes
15 oz. Tomato sauce
6 oz. Tomato paste
8 Tbs. Ground Red hot chili
4 Tbs. Ground Red mild chili
2 Tsp. Ground Cumin
3 Bay leaves
1 Tbs. Liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper
4 oz. Beer
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.
