Shelby's Chili

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
1 lb	454g / 16oz	Coarse grind beef round
1 lb	454g / 16oz	Coarse grind beef chuck
8 oz	227g	Tomato sauce
12 oz	340g	Beer
1/4 cup	59ml	Ground red hot chili
2		Garlic cloves - finely chop
1		Onion - finely chopped (small)
1 1/4 teaspoons	6.3ml	Oregano
1/2 teaspoon	2.5ml	Paprika
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/4 teaspoons	6.3ml	Salt
		Cayenne pepper
3/4 lb	340g / 11oz	Monterey Jack cheese - grated

Recipe Instructions

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, adding 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.

Source:
Sandy Kaplan

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