Shelby's chili

Yield: 4 servings

Measure 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 \N Garlic cloves; finely chop
1 small Onion; finely chopped
1¼ teaspoon Oregano
½ teaspoon Paprika
1½ teaspoon Ground Cumin
1¼ teaspoon Salt
\N \N Cayenne pepper
¾ pounds Monterey Jack cheese; grated

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.

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