Yield: 4 Servings
Categories: Chili, Ground Beef, Beer
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 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.