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King Cobra Chili

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      Title: KING COBRA CHILI
 Categories: Meats, Cheese/eggs, Beverages, 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  Ground Red hot chili
      2    Garlic cloves; finely chop
      1 sm Onion; finely chopped
  1 1/4 ts Oregano
    1/2 ts Paprika
  1 1/2 ts Ground Cumin
  1 1/4 ts Salt
           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 burning.
 
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