Beer makes batters better, meat more tender, and sauces more flavorful.
Nevada Annie's Cowboy Chili
- add review
- #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.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments