King Cobra Chilichili, meats 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 teaspoon oregano 1/2 teaspoon paprika 1 1/2 teaspoon ground cumin 1 1/4 teaspoon salt 1 cayenne pepper 3/4 lb 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 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning. |
