astray recipes: Nevada annie's cowboy chili

Categories: Chili
Yield: 16 servings

Measure	Ingredient
½ cup	Lard
3	Onions,med,coarsely chopped
2	Bell pepper(s)
2	Celery stalks,coarsely chop
1 tablespoon	Jalapeno peppers,pickled
8 pounds	Beef chuck,coarse grind
2 cans	Stewed tomatoes(15oz ea)
1 can	Tomato sauce(15oz ea)
1 can	Tomato paste(6oz ea)
8 tablespoons	Red chile,hot,ground
4 tablespoons	Red chile,mild,ground
2 teaspoons	Cumin,ground
3	Bay leaves
1 tablespoon	Hot pepper sauce,liquid
	Garlic salt(to taste)
	Onion salt(to taste)
	Salt(to taste)
	Pepper,fresh grnd(to taste)
4 ounces	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.~

nevada annie's cowboy chili