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| Recipe Categories: |
Chili Recipes
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| Average Rating: |
(16 votes)
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| Yield: |
4 Servings
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Ingredients |
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1/2 lb |
Suet or |
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1/2 c |
Oil, cooking |
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1 lb |
Beef round, coarse grind |
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1 lb |
Beef chuck, coarse grind |
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1 cn |
Tomato sauce (8 oz ea) |
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1 cn |
Beer (12 oz ea) |
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1/4 c |
Red chili, hot, ground |
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2 |
Garlic cloves, finely chopped |
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1 |
Onion, small, finely chopped |
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1 1/4 ts |
Oregano, dried, pref. Mexican |
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1/2 ts |
Paprika |
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1 1/2 ts |
Cumin, ground |
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1 1/4 ts |
Salt |
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Cayenne pepper |
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3/4 lb |
Monterey Jack cheese, grated |
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Instructions |
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1.
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Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
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2.
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Add the tomato sauce, beer, ground chili, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
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3.
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Taste and adjust seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.
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4.
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Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.
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