Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   cup          Vegetable oil
   1       pound        Coarse grind beef round
   1       pound        Coarse grind beef chuck
   8       Ounces       Tomato sauce
  12       Ounces       Beer
     1/4   cup          Ground Red hot chili
   2       cloves       Garlic cloves -- finely chop
   1       small        Onion -- finely chopped
   1 1/4   Teaspoon     Oregano
     1/2   Teaspoon     Paprika
   1 1/2   Teaspoon     Ground Cumin
   1 1/4   Teaspoon     Salt
                        Cayenne pepper
     3/4   pound        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.