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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chili Madness by Jane Butel
¼ pound suet, or ¼ cup cooking oil
1 pound beef round, coarse chili grind
1 pound beef chuck, coarse chili grind
8 ounce can tomato sauce
12 ounce beer
¼ cup ground hot red chile1
2 medium cloves garlic, minced
1 small onion, finely chopped
1 ¼ teaspoon dried oregano, preferably Mexican
½ teaspoon paprika
1 ½ teaspoon ground cumin
1 ¼ teaspoon salt
⅛ teaspoon cayenne pepper
¾ pound Monterey jack cheese, grated
Melt suet or heat the oil in a heavy 3 quart (or larger) pot over medium-high heat. 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. Add tomato sauce, beer, chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and salt. Stir to blend and bring to a boil. Lower heat and simmer uncovered, stirring occasionally, for 1 hour. Taste and adjust seasonings, adding cayenne pepper. Simmer uncovered 1 hour longer. Stir in the cheese and the remaining ½ teaspoon cumin. Simmer ½ hour longer, stirring often to keep cheese from burning.
1 The cookbook really calls for this much, but unless you have a taste for fire, use less!