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Ingredientes
- 1/2 c. Lard
- 3 med Onions, coarsely minced
- 2 x Bell peppers
- 2 x Celery stalks, coarsely chop
- 1 Tbsp. Jalapeno peppers, pickled
- 8 lb Coarse grind beef chuck
- 30 ounce Stewed tomatoes
- 15 ounce Tomato sauce
- 6 ounce Tomato paste
- 8 Tbsp. Grnd Red warm chili
- 4 Tbsp. Grnd Red mild chili
- 2 tsp Grnd Cumin
- 3 x Bay leaves
- 1 Tbsp. Liquid warm pepper sauce
- Garlic salt to taste
- Onion salt to taste
- Salt to taste
- Fresh grnd black pepper
- 4 ounce Beer
- Water
Direcciones
- Heat the lard in a large heavy pot over medium-high heat. Add in the onions, peppers, celery, and jalapenos. Cook, stirring, till the onions are translucent/soft. Add in the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned. Stir in the remaining ingredients with sufficient water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hrs. Stir often. Taste and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 543g | |
| Recipe makes 12 servings | |
| Calories 710 | |
| Calories from Fat 360 | 51% |
| Total Fat 40.01g | 50% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 734mg | 31% |
| Potassium 1332mg | 38% |
| Total Carbs 14.92g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.82g | 5% |
| Protein 69.38g | 111% |
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