[CH] Nevada Cowboy Chili
Chet Bacon (hcbacon@connix.com)
Mon, 08 Feb 1999 16:44:21 -0500
Not green chili but it looked good..
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
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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