1 1/2 medium onions
1 medium bell pepper
1 large rib celery
6 cloves garlic, chopped
3 tablespoons oil
4 pounds coarsely ground round
8 tablespoons Chile powder
2 tablespoons ground cumin
2 1/4 teaspoons salt
1 teaspoon Tobasco or to taste
2 (12 oz) cans beer
14 1/2 oz can stewed tomatoes
8 oz can tomato sauce
6 oz can diced green chiles
1 bay leaf
2 teaspoons oregano
1 1/2 pounds Monterey Jack cheese, shredded
1 pound dried pinto beans, cooked firm but tender
Mix together the beer, chile powder, ground cumin, salt, jalapeno peppers, Tobasco sauce, bay leaf and oregano. Let stand in the refrigerator overnight or two hours at room temperature to marry flavors.
Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, and celery; cook until the onion is translucent. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned. Do not drain the grease now. It may be skimmed off after cooking if necessary. Add beer and spice mixture, stewed tomato, tomato sauce, tomato paste, and diced green chile to the meat mixture. Simmer uncovered on low heat 3 hours, stirring often.
Add cooked pinto beans and cook 1/2 hour.
Add cheese and cook 1/2 hour.
Serve with Mexican corn bread and beer. Excellent!
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