General kitchen advice

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Nevada Cowboy Chili Recipe

	Category	Alcoholic Drink Recipes
	Views	32
	Ratings	0

Ingredients And Procedures

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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<h1>Nevada Cowboy Chili</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Lard <P>3 md Onions; coarsely chopped <P>2 Bell peppers <P>2 Celery stalks; coarsely chop <P>1 tb Jalapeno peppers; pickled <P>8 lb Coarse grind beef chuck <P>30 oz Stewed tomatoes <P>15 oz Tomato sauce <P>6 oz Tomato paste <P>8 tb Ground Red hot chili <P>4 tb Ground Red mild chili <P>2 ts Ground Cumin <P>3 Bay leaves <P>1 tb Liquid hot pepper sauce <P>Garlic salt to taste Onion salt to taste Salt to taste Fresh ground black pepper 4 oz Beer <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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