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.