King cobra chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 1 | pounds | Coarse grind beef round |
| 1 | pounds | Coarse grind beef chuck |
| 8 | ounces | Tomato sauce |
| 12 | ounces | Beer |
| ¼ | cup | Ground Red hot chili |
| 2 | Garlic cloves; finely chop | |
| 1 | small | Onion; finely chopped |
| 1¼ | teaspoon | Oregano |
| ½ | teaspoon | Paprika |
| 1½ | teaspoon | Ground Cumin |
| 1¼ | teaspoon | Salt |
| Cayenne pepper | ||
| ¾ | pounds | Monterey Jack cheese; grated |
Directions
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 ½ teaspoon of the cumin. Simmer ½ hour longer, stirring often to keep the cheese from burning.