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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient-it gives it such a smooth, rich flavor. Ingredients:
1/4 lb suet or 1/4 cup cooking oil |
1 lb beef round steak, coarse chili grind |
1 lb beef chuck, coarse chili grind |
8 ounces can tomato sauce |
12 ounces beer |
2 tablespoons crushed red chili peppers |
2 medium garlic cloves, minced |
1 small onion, finely chopped |
1 1/4 teaspoons dried oregano (preferably mexican) |
1/2 teaspoon paprika |
1 1/2 teaspoons ground cumin |
1 1/4 teaspoons salt |
1/8 teaspoon cayenne pepper |
3/4 lb monterey jack cheese, grated |
Directions:
1. Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
2. Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
3. Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
4. Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
5. Taste and adjust seasonings, adding cayenne pepper.
6. Simmer uncovered 1 hour longer.
7. Stir in the cheese and the remaining 1/2 teaspoons cumin.
8. Simmer 1/2 hour longer, stirring often to keep cheese from burning.
9. I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
10. The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
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