Nevada Annie's Cowboy Chili

      Yield: 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,