Title: Shelby's Chili
Categories: Ground beef, Cheese/eggs, Beer, Chili
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
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini