Ingredients:
| 1/2 |
pound |
Suet |
| 1/2 |
cup |
Oil,cooking |
| 1 |
pound |
Beef round,coarse grind |
| 1 |
pound |
Beef chuck,coarse grind |
| 8 |
ounces |
Tomato sauce |
| 12 |
ounces |
Beer |
| 1/4 |
cup |
Red chile,hot,ground |
| 2 |
cloves |
garlic |
| 1 |
small |
Onion, finely chopped |
| 1 1/4 |
Teaspoons |
Oregano,dried,pref. Mexican |
| 1/2 |
Teaspoon |
Paprika |
| 1 1/2 |
Teaspoons |
Cumin,ground |
| 1 1/4 |
Teaspoons |
Salt |
| 1/4 |
Teaspoon |
Cayenne pepper |
| 3/4 |
pound |
Monterey Jack cheese,grated |
|
Preparation:
1. 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.~ 2. 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.~ 3. Taste and adjust seasonings, ading the
cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. 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.~ |
