King Cobra Chili

      Yield: 4 Servings

    1/2 c  vegetable oil

      1 lb coarse grind beef round

      1 lb coarse grind beef chuck

      8 oz tomato sauce

     12 oz beer

    1/4 c  red hot chili,Ground

      2    garlic cloves,finely chop

      1 sm onion,finely chopped

  1 1/4 t  oregano

    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

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 1/2 teaspoon of the

cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from