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NEVADA COWBOY CHILI
  • 1/2 cup lard
  • 3 medium onions; coarsely chopped
  • 2 bell peppers
  • 2 celery stalks; coarsely chop
  • 6 chopped jalapeno peppers
  • 8 lb coarse grind beef chuck
  • 30 oz stewed tomatoes
  • 15 oz tomato sauce
  • 6 oz tomato paste
  • 8 tablespoon ground red hot chili
  • 4 tablespoon ground red mild chili
  • 2 teaspoon ground cumin
  • 3 bay leaves
  • 1 tablespoon liquid hot pepper sauce
  • 1 garlic salt to taste
  • 1 onion salt to taste
  • 1 salt to taste
  • 1 fresh ground black pepper
  • 4 oz beer
  • 1 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. 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.

     

     
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