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Nevada Cowboy Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NEVADA COWBOY CHILI
 Categories: Ground beef, 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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