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

1 1/2 filets mignon, diced
1 pound pork loin, diced
1 white onion, finely diced
1 jalape? 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

Saut?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.