• 1/4 cup lard or veg. oil
• 2 med. onions, finely chopped
• 2 green bell peppers, chopped
• 1 celery stick, chopped
• 2 cloves garlic, minced
• 2-1/2 lbs. stewing beef, such as chuck, chopped in food processor
• 2 lbs. Boston butt pork shoulder, chopped likewise
• salt and freshly ground pepper
• 4 (15 oz) cans stewed tomatoes, drained and chopped - reserve liquid
• 1 (12 oz) beer
• 7 Tbsp chili powder (or to taste)
• 4 jalapeno chiles, seeded, minced
• 1 tsp cayenne pepper if you like it hot
• 1 -2 tsp cumin
• Garnishes: sour cream, grated cheese, chopped green onions

Saute vegetables in oil about 10 minutes. Remove with slotted spoon. Set aside. Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, beer, chili powder, chiles, cayenne and cumin. Reduce heat and simmer 2 hours, adding reserved tomato juice if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, about 2 more hours. Garnish as desired.

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