Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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       small       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

Preparation:

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.