1/2 lb Suet or

    1/2 c  Oil,cooking

      1 lb Beef round,coarse grind

      1 lb Beef chuck,coarse grind

      1 cn Tomato sauce(8oz ea)

      1 cn Beer(12oz ea)

    1/4 c  Red chile,hot,ground

      2    Garlic cloves,finely chopped

      1    Onion,small,finely chopped

  1 1/4 t  Oregano,dried,pref. Mexican

    1/2 t  Paprika

  1 1/2 t  Cumin,ground

  1 1/4 t  Salt

           Cayenne pepper
    3/4 lb Monterey Jack cheese,grated

  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.~