Nevada Cowboy Chili

---------- Recipe via Meal-Master (tm) v8.02

Title: Nevada Cowboy Chili
Categories: Meats, Alcohol, Chili
Yield: 16 servings

1/2 c Lard
3 md Onions; coarsely chopped
2 Bell peppers
2 Celery stalks; coarsely chop
1 tb Jalapeno peppers; pickled
8 lb Coarse grind beef chuck
30 oz Stewed tomatoes
15 oz Tomato sauce
6 oz Tomato paste
8 tb Ground Red hot chili
4 tb Ground Red mild chili
2 ts Ground Cumin
3 Bay leaves
1 tb Liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper
4 oz Beer
Water

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. 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.

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