Nevada Annie's Cowboy Chili

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,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.~