Is there one recipe for CS chili, found on website Chef 2 Chef

Title: Carroll Shelby'S Chili
Yield: 4 Servings

Ingredients

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 ts oregano,dried,pref. mexican
1/2 ts paprika
1 1/2 ts cumin,ground
1 1/4 ts salt
1 cayenne pepper
3/4 lb monterey jack cheese,grated

Instructions

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.~
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I don't know nothing about cooking but isn't suet fat?