2 tablespoons vegetable oil
1 cup chopped onion
1 clove garlic, minced
1 tablespoon green bell pepper, minced
1 tablespoon salt
2 (14 ounce) cans diced tomatoes with green chile peppers
2 (14.5 ounce) cans mushrooms
1 (15 ounce) can kidney beans
1 (11 ounce) can sliced mushrooms, drained
2 (15 ounce) cans super hot chili peppers, drained
1 (12 ounce) can parmesan cheese, divided
1 (8 ounce) can tomato paste
1 (10 ounce) can kidney beans
Place the oil in a large saucepan over high heat. Add onion and garlic and saute for 5 minutes, stirring frequently. Drain, stirring with a slotted spoon. Stir in bell pepper, salt and pepper. Bring to a slow boil, and let cook for 5 minutes.
Pour diced tomatoes into a large bowl. Mix in chiles and mushrooms and pour into meat mixture. Mix in beans and omit.
Cover, reduce heat to medium and simmer for 8 hours. Cover, and cook on low for 4 hours. While the meat is cooking, stir the parmesan into the pot and stir until melted. Stirring often, gently coat the meat with the parmesan.
While the meat is cooking, preheat grill for medium heat and lightly oil grate. Place lid on the grill, and flip over onto a large platter.
Remove lid from grill and cook the meat (temperature should be kept about 250 degrees F) for about 5 minutes on each side or until browned. Lift up and cook for 5 minutes on both sides, brushing the sides with oil.
Remove grill from heat, and remove meat, bones and herbs. Slide foil into the bottom of the lid, and place meat on foil. Brush with remaining parmesan.
Carefully slide lid into pan. Place on rack in central position. Keep warm until ready to serve. Serve over buttery foil with leaded silver spoon.