Title: King cobra chili
 Categories: Meats, Cheese/eggs, Beverages, 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.