Ingredients Jump to Instructions ↓

  1. 1/2 c Lard

  2. 3 medium Onions -- coarsely chopped

  3. 2 medium Bell peppers

  4. 2 stalks Celery stalks -- coarsely chop

  5. 1 tb Jalapeno peppers -- pickled

  6. 8 lb Coarse grind beef chuck

  7. 30 oz Stewed tomatoes

  8. 15 oz Tomato sauce

  9. 6 oz Tomato paste

  10. 8 tb Ground Red hot chili

  11. 4 tb Ground Red mild chili

  12. 2 ts Ground Cumin

  13. 3 Bay leaves

  14. 1 tb Liquid hot pepper sauce Garlic salt to taste Onion salt to taste Salt to taste Fresh ground black pepper

  15. 4 oz Beer Water

Instructions Jump to Ingredients ↑

  1. 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.


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