Nevada Annie's Cowboy Chili

16 Servings

1/2 c lard
3 onions, med, coarsely chopped
2 bell pepper(s)
2 celery stalks, coarsely chop
1 T jalapeno peppers, pickled
8 lb beef chuck, coarse grind
2 cn stewed tomatoes(15oz ea)
1 cn tomato sauce(15oz ea)
1 cn tomato paste(6oz ea)
8 T red chile, hot, ground
4 T red chile, mild, ground
2 t cumin, ground
3 bay leaves
1 T hot pepper sauce, liquid
1 garlic salt(to taste)
1 onion salt(to taste)
1 salt(to taste)
1 pepper, fresh grnd(to taste)
4 oz beer
1 water

1. 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. 2.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 3.
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.