Nevada Cowboy Chili 

http://www.pepperfool.com/recipes/chili/nevada_cowboy_chili.html

1/2 cup lard 
3 medium onions; coarsely chopped 
2 bell peppers 
2 celery stalks; coarsely chop 
6 chopped jalapeno peppers 
8 lb coarse grind beef chuck 
30 oz stewed tomatoes 
15 oz tomato sauce 
6 oz tomato paste 
8 tablespoon ground red hot chili 
4 tablespoon ground red mild chili 
2 teaspoon ground cumin 
3 bay leaves 
1 tablespoon liquid hot pepper sauce 
1 garlic salt to taste 
1 onion salt to taste 
1 salt to taste 
1 fresh ground black pepper 
4 oz beer 
1 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. 

From: Chet Bacon. Via: Chile Head Mailing List 
Posted By: Chet Bacon BR> Post Date: Mon, 08 Feb 1999