CARROLL SHELBY'S CHILI

      Title: CARROLL SHELBY'S CHILI
  Categories: 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 ts Oregano,dried,pref. Mexican
     1/2 ts Paprika
   1 1/2 ts Cumin,ground
   1 1/4 ts 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.~
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