Title: Nevada Cowboy Chili
Categories: Beef
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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