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Carroll Shelby's Chili

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      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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