Nevada Cowboy Chili

Course : Chili
Serves: 16
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1/2 Cup Lard
3 medium Onions -- coarsely chopped
2 medium Bell peppers
2 stalks Celery stalks -- coarsely chop
1 tablespoons Jalapeno peppers -- pickled
8 pound Coarse grind beef chuck
30 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
8 tablespoons Ground Red hot chili
4 tablespoons Ground Red mild chili
2 teaspoon Ground Cumin
3 pieces Bay leaves
1 tablespoons Liquid hot pepper sauce
1 teaspoon Garlic salt to taste
1 teaspoon Onion salt to taste
1 teaspoon Salt to taste
1 teaspoon Fresh ground black pepper
4 ounces Beer
4 ounces Water

Preparation / Directions:

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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