Nevada Annie's Cowboy Chili

• 1/2 cup lard
• 3 each onions chopped
• 2 each sweet red bell peppers
• 2 each celery stalks chopped
• 1 tablespoon jalapeno pepper pickled
• 8 pounds beef chuck ground
• 2 cans tomatoes
• 1 can tomato sauce
• 1 can tomato paste
• 8 tablespoons red hot chili pepper, dried ground
• 4 tablespoons red hot chili pepper, dried ground
• 2 teaspoons cumin ground
• 3 each bay leaves
• 1 tablespoon red hot pepper sauce
• 4 ounces beer

1. Heat the lard in a large heavy pot over medium-high heat.
2. Add the onions, peppers, celery, and jalapenos.
3. Cook, stirring, until the onions are translucent.
4. Add the meat to the pot.
5. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
6. Stir in the remaining ingredients with enough water to cover.
7. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours.
8. Stir often.
9. Taste and adjust seasonings.

lard, onions, sweet red bell peppers, celery, jalapeno pepper, beef chuck ground, tomatoes, tomato sauce, tomato paste, red hot chili pepper, red hot chili pepper, cumin ground, bay leaves, red hot pepper sauce, beer

Taken from recipeland.com/recipe/v/nevada-annies-cowboy-chili-42343 (may not work)