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Combine chili paste, adobo sauce, garlic, coriander, Great Lakes Honey, Fustini’s Single Varietal Olive Oil, salt and pepper in a small bowl. Add beef and stir thoroughly to combine. Let marinate 1 hour or overnight.
Place marinated beef pieces onto skewers or bamboo forks and grill over high heat until desired doneness. Serve hot with warm Fondue.
Bring beer, onion, red pepper flakes, cloves and garlic to a boil in a large sauce pan over medium-high heat. Reduce the heat to simmer and let cook for 30 minutes. Remove the onion and thicken the beer with the corn starch slurry. Strain, return to pan and add grated cheese. Stir until the cheese is melted. Season with salt and pepper and serve in a warm fondue pot.
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