General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

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	203
	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.

Rate this recipe!

Post this recipe to your site

<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>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>