Preparation / Directions:
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.
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