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Name: Nevada Annies Cowboy Chili
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Green Bell peppers coarsely; 8 lb Chuck beef coarse ground; 2 Stalks of celery chopped; 8 tb Ot chili powder; 2 Finely chopped (cored & seed; 4 tb Ild chili powder; 2 15 oz cans stewed tomatos; 1/2 c Ard or bacon grease; 2 tb Hopped mushrooms; 4 oz Water or beer; 1 6 oz can tomato paste; 1 ts Alt to taste; 3 Medium onions chopped; 4 Cloves crushed garlic; 2 tb Round cumin; 1 15 oz can tomato sauce; 1 tb Abasco sauce

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INGREDIENTS

2 Green Bell peppers coarsely
8 lb Chuck beef coarse ground
2 Stalks of celery chopped
8 tb Ot chili powder
2 Finely chopped (cored & seed
4 tb Ild chili powder
2 15 oz cans stewed tomatos
1/2 c Ard or bacon grease
2 tb Hopped mushrooms
4 oz Water or beer
1 6 oz can tomato paste
1 ts Alt to taste
3 Medium onions chopped
4 Cloves crushed garlic
2 tb Round cumin
1 15 oz can tomato sauce
1 tb Abasco sauce

Servings

INSTRUCTIONS

Heat lard or bacon grease in a large pot on med-high. Add onions & garlic along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 10-15 minutes. Add the meat and stir until meat is browned evenly. Stir in the remaining ingredients and bring to a boil for 3-5 minutes. Lower the heat and cook on Simmer for 35-45 minmutes stirring every few minutes. Check and add water or beer if needed. Cook for a total of 2 hours. This recipe won Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978! File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip

NOTES

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Nevada Annies Cowboy Chili

2  Green Bell peppers coarsely 
8 lb Chuck beef coarse ground 
2  Stalks of celery chopped 
8 tb Ot chili powder 
2  Finely chopped (cored & seed 
4 tb Ild chili powder 
2  15 oz cans stewed tomatos 
1/2 c Ard or bacon grease 
2 tb Hopped mushrooms 
4 oz Water or beer 
1  6 oz can tomato paste 
1 ts Alt to taste 
3  Medium onions chopped 
4  Cloves crushed garlic 
2 tb Round cumin 
1  15 oz can tomato sauce 
1 tb Abasco sauce

Heat lard or bacon grease in a large pot on med-high. Add onions & garlic  along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 10-15  minutes. Add the meat and stir until meat is browned evenly. Stir in the  remaining ingredients and bring to a boil for 3-5 minutes. Lower the heat  and cook on Simmer for 35-45 minmutes stirring every few minutes. Check and  add water or beer if needed. Cook for a total of 2 hours. This recipe won  Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978!    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip

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Nutrition

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Serving Size: 1 Serving (469g)
Recipe Makes: 8 Servings

Calories: 6
Calories from Fat: 3 (50%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.6mg		0 %
Potassium 28.2mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.5g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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