| | Directions | | Melt suet or heat 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. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, cumin and salt. Stir to blend. Bring to a boil, then lower heat and simmer, uncovered, for 2-1/2 hours. Stir occasionally. |
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| Ingredients | | - |  | 1/2 pound suet or 1/2 cup cooking oil |
| - | | 1 pound beef round, coarse grind |
| - | | 1 pound beef chuck, coarse grind |
| - | | 1 can tomato sauce (8 oz. can) |
| - | | 1 can beer (12 oz. can) |
| - | | 1/4 cup red chile, hot, ground |
| - | | 2 cloves garlic, finely chopped |
| - | | 1 onion, finely chopped (small) |
| - | | 1 1/4 teaspoons dried oregano |
| - | | 1/2 teaspoon paprika |
| - | | 1 1/2 teaspoons cumin |
| - | | 1 1/4 teaspoons salt |
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