Nevada cowboy chili

Yield: 16 Servings

Ingredients:

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

Instructions:

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.