1/2 cup lard
3 medium onions, chopped
2 bell peppers, chopped
2 stalks celery, chopped
1 tablespoon pickled jalapeno
8 pounds beef chuck (coarse)
2 (15 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
8 tablespoons ground hot chili
4 tablespoons ground mild chili
2 teaspoons cumin
3 bay leaves
1 tablespoon liquid pepper
Garlic and onion salt to taste
Water

Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery and jalapenos. Cook, stirring until onions are translucent.

Add the meat to the pot. Cook, stirring occasionally, until 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.

Serves 16.