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Nevada Cowboy Chili

1/2 c Lard

3 md Onions; coarsely chopped

2 Bell peppers

2 Celery stalks; coarsely chop

1 tb Jalapeno peppers; pickled

8 lb Coarse grind beef chuck

30 oz Stewed tomatoes

15 oz Tomato sauce

6 oz Tomato paste

8 tb Ground Red hot chili

4 tb Ground Red mild chili

2 ts Ground Cumin

3 Bay leaves

1 tb Liquid hot pepper sauce

Garlic salt to taste Onion salt to taste Salt to taste Fresh ground black pepper 4 oz Beer

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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