King Cobra Chili
Ingredients| 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 1 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.
Servings:
4
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