Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Nevada Annie's Cowboy Chili
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- #102961
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
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
water
directions
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.
Recipe Source: "Chili Madness" by Jane Butel
added by
LittleForestGypsy
nutrition data
Nutritional data has not been calculated yet.
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