| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Ground beef, Cheese/eggs, Beer, Chili |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 1 |
lb |
Coarse grind beef round |
| 1 |
lb |
Coarse grind beef chuck |
| 8 |
oz |
Tomato sauce |
| 12 |
oz |
Beer |
| 1/4 |
c |
Ground Red hot chili |
| 2 |
|
Garlic cloves; finely chop |
| 1 |
sm |
Onion; finely chopped |
| 1 1/4 |
ts |
Oregano |
| 1/2 |
ts |
Paprika |
| 1 1/2 |
ts |
Ground Cumin |
| 1 1/4 |
ts |
Salt |
|
|
Cayenne pepper |
| 3/4 |
lb |
Monterey Jack cheese; grated |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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