Nevada Annie’s Cowboy Chili Recipe

Nevada Annie’s Cowboy Chili Recipe

Ingredients:

1/2 c of lard
3 pcs of onions (medium); chopped coarsely
2 pcs of bell peppers
2 pcs of celery stalks; chopped coarsely
1 Tbsp of pickled peppers (jalapeno)
8 lbs of chuck (beef); ground coarsely
30 oz of stewed tomatoes (canned)
15 oz of tomato sauce (canned)
6 oz of tomato paste (canned)
8 Tbsps of hot chile (ground, red)
4 Tbsps of mild chile (ground, red)
2 tsps of cumin (ground)
3 pcs of bay leaves
1 Tbsp of hot sauce (Tabasco)
Garlic salt (to taste)
Onion salt (to taste)
Salt (to taste)
Freshly ground pepper (to taste)
4 oz of beer
Water

Instructions:

Heat lard on a pot above moderately high heat then add onions, celery, jalapenos, and peppers. Cook till onions become translucent, stirring constantly. Add meat and stir constantly to crumble; cook till browned.

Add stewed tomatoes, tomato sauce, tomato paste, chilies, cumin, bay leaves, hot sauce, salts, pepper, and beer; stir and cover enough amount of water. Let it boil and reduce heat; simmer for three hours, uncovered, while stirring frequently.

Nevada Annie’s Cowboy Chili Recipe

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