Recipe - Nevada Cowboy Chili

One half cup Lard
3 md Onions; coarsely chopped
2 Bell peppers
2 Celery stalks; coarsely chop
1 tablespoon Jalapeno peppers; pickled
8 pound Coarse grind beef chuck
30 ounce Stewed tomatoes
15 ounce Tomato sauce
6 ounce Tomato paste
8 tablespoon Ground Red hot chili
4 tablespoon Ground Red mild chili
2 teaspoon Ground Cumin
3 Bay leaves
1 tablespoon Liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper
4 ounce Beer
Water

Heat the lard in a large heavy pot over mediumhigh heat. Add the onions,
peppers, celery, and jalapenos. Cook, stirring, until the onions are
translucent. Add the meat to the pot. Break up any lumps with a fork and
cook, stirring occasionally, until the meat is evenly browned. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini