Recipe - Carroll Shelbys Chili

One half pound Suet or
One half cup Oil,cooking
1 pound Beef round,coarse grind
1 pound Beef chuck,coarse grind
1 cn Tomato sauce(8oz ea)
1 cn Beer(12oz ea)
One fourth cup Red chile,hot,ground
2 Garlic cloves,finely chopped
1 Onion,small,finely chopped
1 One fourth teaspoon Oregano,dried,pref. Mexican
One half teaspoon Paprika
1 One half teaspoon Cumin,ground
1 One fourth teaspoon Salt
Cayenne pepper
Three fourths pound Monterey Jack cheese,grated

1. Melt the suet or heat the oil in a heavy 3quart (or larger) pot over
mediumhigh 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 One half teaspoon of the cumin. Simmer One half hour longer,
stirring often to keep the cheese from burning.~