Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Lard
   3       medium       Onions -- coarsely chopped
   2       medium       Bell peppers
   2       stalks       Celery stalks -- coarsely chop
   1       tb           Jalapeno peppers -- pickled
   8       lb           Coarse grind beef chuck
  30       oz           Stewed tomatoes
  15       oz           Tomato sauce
   6       oz           Tomato paste
   8       tb           Ground Red hot chili
   4       tb           Ground Red mild chili
   2       ts           Ground Cumin
   3                    Bay leaves
   1       tb           Liquid hot pepper sauce
                        Garlic salt to taste
                        Onion salt to taste
                        Salt to taste
                        Fresh ground black pepper
   4       oz           Beer
                        Water

Preparation:

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.