King cobra chili
Yield: 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.
