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| RECIPE FOR CARROLL SHELBY'S CHILI |
Title: Carroll Shelby's Chili
Category: Chili
Serves: 4
Ingredients:
| 0.50 | lb | Suet or | | 0.50 | c | Oil,cooking | | 1.00 | lb | Beef round,coarse grind | | 1.00 | lb | Beef chuck,coarse grind | | 1.00 | cn | Tomato sauce(8oz ea) | | 1.00 | cn | Beer(12oz ea) | | 0.25 | c | Red chile,hot,ground | | 2.00 | | Garlic cloves,finely chopped | | 1.00 | | Onion,small,finely chopped | | 1.25 | t | Oregano,dried,pref. Mexican | | 0.50 | t | Paprika | | 1.50 | t | Cumin,ground | | 1.25 | t | Salt | | | Cayenne pepper | | 0.75 | 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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