Yield: 16 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Lard |
| 3 \N | Onions,med,coarsely chopped |
| 2 \N | Bell pepper(s) |
| 2 \N | 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 \N | Bay leaves |
| 1 tablespoon | Hot pepper sauce,liquid |
| \N \N | Garlic salt(to taste) |
| \N \N | Onion salt(to taste) |
| \N \N | Salt(to taste) |
| \N \N | Pepper,fresh grnd(to taste) |
| 4 ounces | Beer |
| \N \N | 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.~