Carroll Shelby's Chili

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.