Title: Nevada Annie's Cowboy Chili
Categories: Chili, Texmex, Meats, Maindish
Yield: 8 Servings

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

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