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Nevada Annie's Cowboy Chili



Yield: 16 Servings

1/2 c lard
3 onions,med,coarsely chopped
2 bell pepper(s)
2 celery stalks,coarsely chop
1 T 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 T red chile,hot,ground
4 T red chile,mild,ground
2 t cumin,ground
3 bay leaves
1 T hot pepper sauce,liquid
1 garlic salt(to taste)
1 onion salt(to taste)
1 salt(to taste)
1 pepper,fresh grnd(to taste)
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. 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.













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