Chili Con Carne with Ground Meat

• 1/4 Cup Bacon Fat
• 3 Cups Chopped Onion
• 3 Pounds Ground Chuck
• 3 Tablespoons Finely Chopped Garlic
• ¾ Teaspoon Ground Black Pepper
• 6 Tablespoons Ancho Chili Powder
• 1 Tablespoon Crushed Mexican Oregano
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Celery Salt
• 1 Tablespoon Red Wine Vinegar
• 2 35 Ounce Cans Tomatoes with Tomato

1. Put the Bacon Fat in a large casserole or Dutch Oven.
2. Add Onion and Green Pepper. Cook until onion is wilted.
3. Add the meat. Using heavy metal spoon, cook, chopping down with spoon to break up lumps of meat.
4. Add the Garlic and Black Pepper and stir to blend. Add Chili Powder, Oregano, Cumin, and Celery Salt. Stir and add the vinegar. Add the Tomatoes and paste, Beer, Salt, Pepper, and Chili Paste. Bring to a boil and break up tomatoes. Cook over low heat for 2 hours.
5. Add Beans last ½ Hour.

YIELD: 8 Servings