Carroll Shelby's Chili

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. 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. Add tomato sauce, beer, chile, garlic, onion, oregano, paprika, 1 tsp. of the cumin, and salt. Stir to blend and bring to a boil.

Lower heat and simmer uncovered, stirring occasionally, for 1 hour. Taste and adjust seasonings, adding cayenne pepper. Simmer uncovered 1 hour longer. Stir in the cheese and the remaining 1/2 tsp. cumin. Simmer 1/2 hour longer, stirring often to keep cheese from burning.

* The cookbook really calls for this much, but unless you have a taste for fire, use less! I use half this amount, and I really like hot food!

Recipe Source: Jane Butel's "Chili Madness"