Nevada annie's cowboy chili

Yield: 16 Servings

Ingredients:

1/2 c Lard
3 Onions med coarsely chopped
2 Bell pepper(s)
2 Celery stalks coarsely chop
1 tb 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 tb Red chile hot ground
4 tb Red chile mild ground
2 ts Cumin ground
3 Bay leaves
1 tb Hot pepper sauce

Instructions:

liquid Garlic salt(to taste) Onion salt(to taste) Salt(to taste) Pepper fresh grnd(to taste) 4 oz Beer 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.~