Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Meats Alcohol
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Lard
3 medium 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.
