King Cobra Chili

4 Servings

1/2 c vegetable oil
1 lb coarse grind beef round
1 lb coarse grind beef chuck
8 oz tomato sauce
12 oz beer
1/4 c red hot chili, Ground
2 garlic cloves, finely chop
1 sm onion, finely chopped
1 1/4 t oregano
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
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.
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. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.
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.