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Nevada Annie's Cowboy Chili

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ready in: 2-5 hrs
serves/makes:   16

recipe id: 102961

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1/2 cup lard
3 medium onions, coarsely chopped
2 green bell peppers -- cored, seeded, and coarsely chopped
2 stalks celery, coarsely chopped
1 tablespoon canned pickled jalapeno peppers, finely chopped
8 pounds beef chuck -- coarse chili grind
2 cans (15 ounce size) stewed tomatoes
1 can (15-ounce size) tomato sauce with mushrooms
1 can (6 ounce size) tomato paste
8 tablespoons ground hot red chile
4 tablespoons ground mild red chile
2 teaspoons cumin
3 bay leaves
1 tablespoon liquid hot pepper sauce
garlic salt, to taste
onion salt to taste
salt and freshly ground black pepper, to taste
4 ounces beer


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.

Source: Chili Madness by Jane Butel

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Nutritional data has not been calculated yet.

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