1/2 cup lard 3 medium onions, coarsely chopped 2 green bell peppers -- cored, seeded, and coarsely chopped 2 stalks celery, coarsely chopped 1 tablespoon canned pickled jalapeno peppers, finely chopped 8 pounds beef chuck -- coarse chili grind 2 cans (15 ounce size) stewed tomatoes 1 can (15-ounce size) tomato sauce with mushrooms 1 can (6 ounce size) tomato paste 8 tablespoons ground hot red chile 4 tablespoons ground mild red chile 2 teaspoons cumin 3 bay leaves 1 tablespoon liquid hot pepper sauce garlic salt, to taste onion salt to taste salt and freshly ground black pepper, to taste 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.