Nevada Cowboy Chili

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 3298.2

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

1
Heat the lard in a large, heavy-bottomed pot over medium-high heat.
2
Add the chopped onions, bell peppers, celery, and pickled jalapenos to the pot.
3
Cook the vegetables, stirring frequently, until the onions become translucent and begin to soften, about 5-7 minutes.
4
Add the coarse-ground beef chuck to the pot.
5
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.
6
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.
7
Add enough water to just cover the ingredients.
8
Bring the chili to a boil, stirring constantly to prevent sticking.
9
Once boiling, reduce the heat to low to maintain a gentle simmer.
10
Simmer uncovered for 3 hours, stirring occasionally to ensure even cooking and prevent scorching.
11
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.

Keywords: american, beef, chili, cowboy, comfort food, cumin, ground beef, hearty, jalapeno, lard, main course, nevada, potluck, slow cooked, spicy, stew, tomato, western

Read it online: https://www.chefs-mate.com/recipe/nevada-cowboy-chili/