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Nevada annie's cowboy chili

Yield: 16 servings

Ingredients:

• 1/2 c Lard 4 tb Red chile mild ground
• 3 Onions med coarsely chopped 2 ts Cumin ground
• 2 Bell pepper(s) 3 Bay leaves
• 2 Celery stalks coarsely chop 1 tb Hot pepper sauce liquid
• 1 tb Jalapeno peppers pickled Garlic salt(to taste)
• 8 lb Beef chuck coarse grind Onion salt(to taste)
• 2 cn Stewed tomatoes(15oz ea) Salt(to taste)
• 1 cn Tomato sauce(15oz ea) Pepper fresh grnd(to taste)
• 1 cn Tomato paste(6oz ea) 4 oz Beer
• 8 tb Red chile

Instructions:

hot ground 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.~

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