Title: Shelby's Chili
Categories: Beverages Chili Ethnic Meat
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 |
| 1 | | 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.