2 Large Onions, Diced
¼ Cup Canola or Vegetable Oil
5 Garlic Cloves, Finely Minced
2lb. Ground Chuck or Venison
1 Tbsp. Table Salt
1 Tbsp. Paprika
24 oz Chilesquiles Signature Red
1 (6-oz) Can Tomato Paste
1 (12-oz) can Amber Ale Beer
1 Cup Sharp Cheddar Cheese
2 Tbsp. Masa Harina (Corn Flour)
1 (16-oz) Can Pinto Beans, drained and rinsed (optional)
1.-Sauté onions in hot oil in a large dutch oven or stock pot over medium-high heat 7 minutes or until translucent. Add garlic, and sauté for 1 minute. Add beef and cook stirring often for 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 Tbsp. of the drippings in the dutch oven; return beef to dutch oven.
2.-Stir in salt and paprika; cook 2 minutes. Pour in Chilesquiles Signature Red and tomato paste.
3.-Add ¾ cup of beer and 1 cup of water; simmer 20 minutes stirring occasionally. Add remaining ¾ cup of beer and ½ cup of water; simmer 30 minutes stirring occasionally.
4.- Add masa; cook 10 minutes. Add additional water to reach desired consistency.
5.-Serve hot and sprinkle with cheese right before serving.