Here's another recipe you might like to try.
Again, you'll have to adjust the heat level to your liking,
and have fun.

This one's hot, so watch out!

Ingredients

1/2 cup Vegetable oil
2 lb Stewing beef
1/2 lb Coarse grind beef round
1/2 lb Coarse grind beef chuck
16oz. Tomato sauce
32 oz. Beer
1/3 cup Ground red hot chili
1/4 cup Ground New Mexico chili
1/4 tsp Ground chive
1/4 tsp Ground cinnamon
1 tbs Ground turmeric
3 cloves Garlic, finely chopped
1 medium Onion, diced
1/2 cup Jalapeno peppers, seeded and chopped
5 Habanero or Scotch bonnet peppers, diced fine
1 1/4 tsp oregano
1/2 tsp Paprika
1 1/2 tsp Ground cumin
1 1/4 tsp Salt
1 1/4 tsp Cayenne pepper
3/4 lb Monterey Jack cheese, grated

Directions

1. Place oil in 6 qt. (or larger) pot over medium high heat.
2. Add meat to pot, breaking any lumps as you stir.
Continue until meat is browned.
3. Add tomato sauce, beer and spices. Stir to blend.
4. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
5. Stir occasionally, taste and adjust seasonings, as needed.
6. Simmer 1 hour longer, uncovered.
7. Stir in the cheese and an extra helping of beer, stirring while mixing.
8. Simmer for 1/2 hour longer, stirring often to keep the cheese from burning.
9. Eat

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