NEVADA ANNIE'S COWBOY CHILI

      Title: NEVADA ANNIE'S COWBOY CHILI
  Categories: Chili, Beans
       Yield: 16 Servings
  
     1/2 c  Lard
       3    Onions,med,coarsely chopped
       2    Bell pepper(s)
       2    Celery stalks,coarsely chop
       1 tb Jalapeno peppers,pickled
       8 lb Beef chuck,coarse grind
       2 cn Stewed tomatoes(15oz ea)
       1 cn Tomato sauce(15oz ea)
       1 cn Tomato paste(6oz ea)
       8 tb Red chile,hot,ground
       4 tb Red chile,mild,ground
       2 ts Cumin,ground
       3    Bay leaves
       1 tb Hot pepper sauce,liquid
            Garlic salt(to taste)
            Onion salt(to taste)
            Salt(to taste)
            Pepper,fresh grnd(to taste)
       4 oz Beer
            Water
  
   1. 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.~ 2. Add the meat to the pot. Break up any
   lumps with a fork and cook, stirring occasionally, until the meat is
   evenly browned.~ 3. 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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