Carroll Shelby's Gourmet Chili
Submitted by kennethfunny1
Carroll Shelby’s gourmet chili loaded with coarse-cut beef and pork, Mexican beer, green chiles, and bell peppers, thickened with masa flour. Swap in venison for a wild game twist.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is Carroll Shelby’s dressed-up take on his famous Texas chili. The basics are still here: coarse-cut meat, beer, tomato sauce, and heat. But this version adds bell peppers, diced green chiles, and a hit of masa flour that thickens the pot into something velvety and substantial.
Beef and pork get pounded with a mallet and browned in lard or bacon drippings for that old-school richness you can’t fake with cooking spray.
Mexican beer is the preferred liquid, and it adds a light, malty sweetness that balances the chiles.
The masa flour stirred in at the end is a traditional thickener that gives the chili body without making it starchy or gummy. It’s the same stuff that makes tortillas, and it belongs here.
Variations
- Venison swap: Replace the beef and pork with 2 pounds of fresh venison for a leaner, gamier bowl.
- Pepper mix: Use half green and half red bell pepper for a sweeter, more colorful chili.
- Dare to add the cayenne packet. The recipe comes with a warning for a reason. Add it gradually and taste as you go.
Pro Tips
- Pound the meat with a mallet before browning. This breaks down the fibers and gives you a better texture than plain ground meat. You want chunky, not crumbly.
- Mix the masa flour with beer, not water. It blends more smoothly and keeps the flavor consistent.
- Don’t cover the pot. Simmering uncovered lets the chili reduce and concentrate. A lid traps steam and thins everything out.
Ingredients
Directions
- or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or substit ute ½ green and ½ red bell pepper.
Cut or grind meat into small pieces coarser than regular ground meat.
Pound with meat mallet.
Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings.
Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes.
Stir occasionally to keep meat evenly browned.
Add bell pepper, tomato sauce and beer.
Simmer, uncovered, for 30 minutes.
Add remaining ingredients except packet of masa flour in Chili more liquid is needed, add beer as desired.
Mix masa flour with a little beer to make a thin paste.
Stir masa mixture into chili. Simmer another 30 minutes.
Check for taste and add cayenne pepper packet from Chili Preparation, if you dare.
Serves 4 to 6.
Comments
