Categories: Chili, Beans 
      Yield: 4 servings 
  
    1/2 lb Suet or                             1    Onion,small,finely chopped 
    1/2 c  Oil,cooking                     1 1/4 ts Oregano,dried,pref. Mexican 
      1 lb Beef round,coarse grind           1/2 ts Paprika 
      1 lb Beef chuck,coarse grind         1 1/2 ts Cumin,ground 
      1 cn Tomato sauce(8oz ea)            1 1/4 ts Salt 
      1 cn Beer(12oz ea)                            Cayenne pepper 
    1/4 c  Red chile,hot,ground              3/4 lb Monterey Jack cheese,grated 
      2    Garlic cloves,finely chopped    
  
  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.~