Recipe - Nevada Annies Cowboy Chili

One half cup Ard or bacon grease
3 Medium onions chopped
2 Green Bell peppers coarsely
2 Stalks of celery chopped
2 Finely chopped (cored & seed
8 pound Chuck beef coarse ground
2 15 ounce cans stewed tomatos
1 15 ounce can tomato sauce
2 tablespoon Hopped mushrooms
1 6 ounce can tomato paste
8 tablespoon Ot chili powder
4 tablespoon Ild chili powder
2 tablespoon Round cumin
3 Bay leaves(whole)'
1 tablespoon Abasco sauce
1 teaspoon Alt to taste
4 Cloves crushed garlic
4 ounce Water or beer

Heat lard or bacon grease in a large pot on medhigh. Add onions & garlic
along with the celery, tomatos, Bell peppers, and Jalapenos. Cook for 1015
minutes. Add the meat and stir until meat is browned evenly. Stir in the
remaining ingredients and bring to a boil for 35 minutes. Lower the heat
and cook on Simmer for 3545 minmutes stirring every few minutes. Check and
add water or beer if needed. Cook for a total of 2 hours. This recipe won
Nevada Annie, the ICS WORLD CHAMPIONSHIP in 1978!

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip