Shelby's chili

4 servings

Ingredients

Quantity	Measure	Ingredient
½	cup	Vegetable oil
1	pounds	Coarse grind beef round
1	pounds	Coarse grind beef chuck
8	ounces	Tomato sauce
12	ounces	Beer
¼	cup	Ground Red hot chili
2		Garlic cloves; finely chop
1	small	Onion; finely chopped
1¼	teaspoon	Oregano
½	teaspoon	Paprika
1½	teaspoon	Ground Cumin
1¼	teaspoon	Salt
		Cayenne pepper
¾	pounds	Monterey Jack cheese; grated

Directions

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