Carroll Shelby's Chili

      Yield: 4 Servings

    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

      1    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.