Carroll Shelby's Chili

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

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.~