Heat the bacon drippings in a heavy-bottomed stockpot and sauté the onions, pepper, celery and garlic until vegetables soften.
Add the chuck and stir until it browns.
Add the beer, tomato sauce, chili powder, cumin, oregano, bay leaf, mustard, and beef stock and bring to a boil.
Lower the heat and simmer, covered, about 2 hours. Check periodically to see if more liquid is needed. If so, add water. Check for seasoning. Just before serving, remove bay leaf.