# El Tovar Lodge Chili **URL:** \ **Category:** Non Fish and Game Recipes\ **Created:** [March 10, 2005, 5:49am UTC](https://forum.bigfishtackle.com/t/el-tovar-lodge-chili/59522 "2005-03-10T05:49:56Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\ **Post date:** [March 10, 2005, 5:49am UTC](https://forum.bigfishtackle.com/t/el-tovar-lodge-chili/59522/1 "2005-03-10T05:49:56Z")
1 1/2 filets mignon, diced 1 pound pork loin, diced 1 white onion, finely diced 1 jalapeño pepper, finely chopped 1 tablespoon fresh garlic, finely chopped 3 (12 ounce) cans beer 3 tablespoons chili powder 1 tablespoon paprika 1 tablespoon ground cumin 1 tablespoon Tabasco sauce 1/2 cup tomatoes, diced 1/2 cup 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.