King cobra chili
- Main Ingredient: Meats Cheese and eggs Chili Various herbs and spices
- Course: Various beverages
- Yield:
King cobra chili ingredients
- 1⁄2 c Vegatable oil
- 1 lb Coarse grind beef round
- 1 lb Coarsely ground beef chuck
- 8 oz Tomato sauce
- 12 oz Beer
- 1⁄4 c Ground Red hot chili
- 2 Garlic cloves, finely chop
- 1 small Onions, finely chopped
- 1 1⁄4 t Oregano
- 1⁄2 t Paprika
- 1 1⁄2 t Ground cumin
- 1 1⁄4 t Salt
- Cayenne pepper
- 3⁄4 lb Monterey Jack cheese, grated
Cooking King cobra chili
1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
2. 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.
3. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
4. Stiri to blend.
5. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
6. Stir occasionally.
7. Taste and adjust seasonings, ading the cayenne pepper.
8. Simmeri, uncovered, 1 hour longer.
9. Stir in the cheese and the remaining ½ teaspoon of the cumin.
10. Simmer ½ hour longer, stirring often to keep the cheese from burning.
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