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EL TOVAR CHILI

This chili is a favorite at the El Tovar Lodge at Grand Canyon, Arizona.

1 1/2 filet mignon, diced
1 lb. pork loin, diced
1 white onion, finely diced
1 jalapeño pepper, finely chopped
1 T. fresh garlic, finely chopped
3 (12 oz.) cans beer
3 T. chili powder
1 T. paprika
1 T. ground cumin
1 T. Tabasco sauce
1/2 C. tomatoes, diced
1/2 C. tomato sauce
Salt and pepper, to taste

Sauté the first four ingredients for 5 minutes. Add remaining ingredients. Simmer for 2 to 3 hours on low heat.

Put an individual portion of chili into an oven proof bowl and top with Monterey Jack cheese. Run under broiler for a few moments until cheese has melted and is slightly brown.