1/2 cup Vegetable oil
1 lb Coarse grind beef round
1 lb Coarse grind beef chuck
8 oz Tomato sauce
12 oz Beer
1/4 cup Ground Red hot chili
2 Garlic cloves, finely chop
1 small Onion, finely chopped
1 1/4 tsp Oregano
1/2 tsp Paprika
1 1/2 tsp Ground Cumin
1 1/4 tsp Salt
Cayenne pepper
3/4 lb Monterey Jack cheese, grated
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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. Add the tomato sauce, beer, ground chile, 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. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. 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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