Servings: Serves 8 or more, but someone has written "~ 16 to 18 servings".

1/4 cup chicken fat, lard or butter ¼ cup chicken fat, lard or butter
3 large onions, sliced 3 large onions, sliced
1 green pepper, seeded, cored & chopped 1 green pepper, seeded, cored & chopped
3 or more cloves garlic, minced 3 or more cloves garlic, minced
3 ribs celery, chopped 3 ribs celery, chopped
4 pounds ground chuck beef 4 pounds ground chuck beef
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon chili powder 1 teaspoon chili powder
1 teaspoon black pepper 1 teaspoon black pepper
1 teaspoon celery seeds 1 teaspoon celery seeds
2 bay leaves, crushed 2 bay leaves, crushed
1 20-ounce can tomatoes, preferably imported 1 20-ounce can tomatoes, preferably imported
1 teaspoon salt, or more to taste 1 teaspoon salt, or more to taste
2 cans red kidney beans 2 cans red kidney beans
1/4 cup finely chopped parsley (*see notes) ¼ cup finely chopped parsley (*see notes)

Melt half the fat in a skillet and add onions, green pepper, garlic and celery.
Cook, stirring, until onions are soft and golden.
Heat remaining fat in large, heavy skillet and add meat.
Cook, stirring to break up lumps in meat. Brown meat lightly.
Add the vegetables to meat.
Add cumin, cayenne, paprika, chili powder, black pepper, celery seeds and bay leaves.
Cook for 1 hour, stirring often.
Add kidney beans with their liquid, and cook for 1 hour longer.
Add parsley during last 10 minutes of cooking time.

I can't tell whether the fraction in front of the parsley is 2/3 or 1/4 or something else.  I can't tell whether the fraction in front of the parsley is ⅔ or ¼ or something else.