| Measure | Ingredient |
|---|---|
| ½ cup | Lard |
| 3 mediums | Onions; coarsely chopped |
| 2 | Bell peppers |
| 2 | Celery stalks; coarsely chop |
| 1 tablespoon | Jalapeno peppers; pickled |
| 8 pounds | Coarse grind beef chuck |
| 30 ounces | Stewed tomatoes |
| 15 ounces | Tomato sauce |
| 6 ounces | Tomato paste |
| 8 tablespoons | Ground red hot chili |
| 4 tablespoons | Ground red mild chili |
| 2 teaspoons | Ground cumin |
| 3 | Bay leaves |
| 1 tablespoon | Liquid hot pepper sauce |
| Garlic salt to taste | |
| Onion salt to taste | |
| Salt to taste | |
| Fresh ground black pepper | |
| 4 ounces | 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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