Down Home Dig-In Chili

• 1/4 cup lard
• 2 medium onions chopped
• 2 each green bell peppers chopped
• 1 each celery stalks chopped
• 2 each garlic cloves minced
• 2 1/2 pounds stewing beef
• 2 pounds pork shoulder chopped
• 4 cans tomatoes
• 12 ounces pale ale
• 7 tablespoons chili powder
• 4 each jalapeno pepper seeded, sliced
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin

1. Melt lard in heavy large pot over medium heat.
2. Add finely chopped onions, bell peppers, celery, and garlic and saute until onions are translucent, about 10 minutes.
3. Remove vegetables using slotted spoon and set aside.
4. Increase heat to high.
5. Add beef and pork; sprinkle with salt and pepper.
6. Cook until browned, stirring frequently, about 10 minutes.
7. Return vegetables to pot.
8. Add tomatoes, ale, chili powder chilies, cayenne and cumin.
9. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry.
10. Taste and adjust seasoning with salt and pepper.
11. Uncover and simmer until thickened and meat is tender, 2 more hours.
12. Season chili with hot pepper sauce.
13. Serve with green onions, cheddar cheese, avocado and sour cream.

lard, onions, green bell peppers, celery, garlic, stewing beef, pork shoulder, tomatoes, pale ale, chili powder, jalapeno pepper, cayenne pepper, cumin

Taken from recipeland.com/recipe/v/down-home-dig-in-chili-41695 (may not work)