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Carroll Shelby's Chili

Yield: 4 Servings

1/2 lb suet or
1/2 c oil,cooking
1 lb beef round,coarse grind
1 lb beef chuck,coarse grind
1 cn tomato sauce(8oz ea)
1 cn beer(12oz ea)
1/4 c red chile,hot,ground
2 garlic cloves,finely chopped
1 onion,small,finely chopped
1 1/4 t oregano,dried,pref. mexican
1/2 t paprika
1 1/2 t cumin,ground
1 1/4 t salt
1 cayenne pepper
3/4 lb monterey jack cheese,grated

1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.
4. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

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