Nevada Cowboy Chilichili, ground beef 1/2 cup lard 3 medium onions; coarsely chopped 2 bell peppers 2 celery stalks; coarsely chop 1 tablespoon jalapeno peppers; pickled 8 lb coarse grind beef chuck 30 oz stewed tomatoes 15 oz tomato sauce 6 oz tomato paste 8 tablespoon ground red hot chili 4 tablespoon ground red mild chili 2 teaspoon ground cumin 3 bay leaves 1 tablespoon liquid hot pepper sauce 1 garlic salt to taste 1 onion salt to taste 1 salt to taste 1 fresh ground black pepper 4 oz beer 1 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. |
