This Nevada Cowboy Chili is the ultimate comfort food for cold evenings or gathering with friends. Featuring eight pounds of coarse-ground chuck beef, this robust dish delivers a rich, meaty texture and a complex flavor profile balanced by slow-cooked tomatoes, aromatic cumin, and a blend of hot and mild red chilies. The addition of lard ensures a traditional, savory depth that vegetable oils cannot replicate, while celery and onions provide a subtle sweetness that mellows the heat. Simmered for three hours, the flavors meld into a thick, satisfying stew that coats the spoon. It’s perfect for potlucks, tailgates, or a hearty family dinner. Serve it straight from the pot or over rice for a complete meal.
Nevada Cowboy Chili
Description
This Nevada Cowboy Chili is the ultimate comfort food for cold evenings or gathering with friends. Featuring eight pounds of coarse-ground chuck beef, this robust dish delivers a rich, meaty texture and a complex flavor profile balanced by slow-cooked tomatoes, aromatic cumin, and a blend of hot and mild red chilies. The addition of lard ensures a traditional, savory depth that vegetable oils cannot replicate, while celery and onions provide a subtle sweetness that mellows the heat. Simmered for three hours, the flavors meld into a thick, satisfying stew that coats the spoon. ItâÂÂs perfect for potlucks, tailgates, or a hearty family dinner. Serve it straight from the pot or over rice for a complete meal.Directions
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Heat the lard in a large, heavy-bottomed pot over medium-high heat.
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Add the chopped onions, bell peppers, celery, and pickled jalapenos to the pot.
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Cook the vegetables, stirring frequently, until the onions become translucent and begin to soften, about 5-7 minutes.
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Add the coarse-ground beef chuck to the pot.
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Break up any large lumps of meat with a fork or wooden spoon and cook, stirring occasionally, until the beef is evenly browned and no longer pink.
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Stir in the stewed tomatoes, tomato sauce, tomato paste, ground red hot chili, ground red mild chili, cumin, bay leaves, and liquid hot pepper sauce.
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Add enough water to just cover the ingredients.
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Bring the chili to a boil, stirring constantly to prevent sticking.
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Once boiling, reduce the heat to low to maintain a gentle simmer.
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Simmer uncovered for 3 hours, stirring occasionally to ensure even cooking and prevent scorching.
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Remove the bay leaves before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 3298.2kcal
- % Daily Value *
- Total Fat 183.1g282%
- Saturated Fat 69.4g347%
- Cholesterol 744.2mg249%
- Sodium 3537.2mg148%
- Total Carbohydrate 147.6g50%
- Dietary Fiber 44.0g176%
- Sugars 53.8g
- Protein 271.5g543%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
