Categories: Chili, Beans 
      Yield: 16 servings 
  
    1/2 c  Lard                                4 tb Red chile,mild,ground 
      3    Onions,med,coarsely chopped         2 ts Cumin,ground 
      2    Bell pepper(s)                      3    Bay leaves 
      2    Celery stalks,coarsely chop         1 tb Hot pepper sauce,liquid 
      1 tb Jalapeno peppers,pickled                 Garlic salt(to taste) 
      8 lb Beef chuck,coarse grind                  Onion salt(to taste) 
      2 cn Stewed tomatoes(15oz ea)                 Salt(to taste) 
      1 cn Tomato sauce(15oz ea)                    Pepper,fresh grnd(to taste) 
      1 cn Tomato paste(6oz ea)                4 oz Beer 
      8 tb Red chile,hot,ground                     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.~