Carroll shelby's chili

4 servings

Ingredients

Quantity	Measure	Ingredient
½	pounds	Suet or
½	cup	Oil,cooking
1	pounds	Beef round,coarse grind
1	pounds	Beef chuck,coarse grind
1	can	Tomato sauce(8oz ea)
1	can	Beer(12oz ea)
¼	cup	Red chile,hot,ground
2		Garlic cloves,finely chopped
1		Onion,small,finely chopped
1¼	teaspoon	Oregano,dried,pref. Mexican
½	teaspoon	Paprika
1½	teaspoon	Cumin,ground
1¼	teaspoon	Salt
		Cayenne pepper
¾	pounds	Monterey Jack cheese,grated

Directions

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 ½ teaspoon of the cumin. Simmer ½ hour longer, stirring often to keep the cheese from burning.~