recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran

Nevada Cowboy Chili
Serving Size : 16

1/2 c Lard
3 medium Onions -- coarsely chopped
2 Bell peppers
2 Celery stalks -- coarsely chop
1 tbsp Jalapeno peppers -- pickled
8 lb Coarse grind beef chuck
30 oz Stewed tomatoes
15 oz Tomato sauce
6 oz Tomato paste
8 tbsp Ground Red hot chili
4 tbsp Ground Red mild chili
2 tsp Ground Cumin
3 Bay leaves
1 tbsp 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.