Down-Home-Dig-In-Chili

Source: Flavors of The South

1/4 cup lard or vegetable 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

Sauté 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.