Carroll Shelby'S Chili

• 1/4 lb suet or 1/4 cup cooking oil
• 1 lb beef round steak, coarse chili grind
• 1 lb beef chuck, coarse chili grind
• 8 ounces can tomato sauce
• 12 ounces beer
• 2 tablespoons crushed red chili peppers
• 2 medium garlic cloves, minced
• 1 small onion, finely chopped
• 1 1/4 teaspoons dried oregano (preferably Mexican)
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons salt
• 1/8 teaspoon cayenne pepper
• 3/4 lb monterey jack cheese, grated

1. Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
2. Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
3. Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
4. Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
5. Taste and adjust seasonings, adding cayenne pepper.
6. Simmer uncovered 1 hour longer.
7. Stir in the cheese and the remaining 1/2 teaspoons cumin.
8. Simmer 1/2 hour longer, stirring often to keep cheese from burning.
9. I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
10. The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.

suet, beef round steak, beef chuck, tomato sauce, beer, red chili peppers, garlic, onion, oregano, paprika, ground cumin, salt, cayenne pepper, cheese

Taken from www.food.com/recipe/carroll-shelbys-chili-185564 (may not work)