Shelby s 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	Advertisements

Preparation
 
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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