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 finely chopped |
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 / Directions:
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.~
|
