Carroll Shelby's Chili
Yield
4 servingsPrep
20 minCook
2Ready
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
suet
or cooking oil |
|
| 1 | pound |
beef, round steak
coarse grind |
|
| 1 | pound |
beef chuck
coarse grind |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
beer
|
|
| ¼ | cup |
red hot chili pepper, dried
hot, ground |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | each |
onions
small, |
|
| 1 ¼ | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
paprika
|
|
| 1 ½ | teaspoons |
cumin
ground |
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| ¾ | pound |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
suet
or cooking oil |
|
| 453.6 | g |
beef, round steak
coarse grind |
|
| 453.6 | g |
beef chuck
coarse grind |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | can |
beer
|
|
| 59 | ml |
red hot chili pepper, dried
hot, ground |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | each |
onions
small, |
|
| 6.3 | ml |
oregano
dried |
|
| 2.5 | ml |
paprika
|
|
| 7.5 | ml |
cumin
ground |
|
| 6.3 | ml |
salt
|
|
| 1 | x |
cayenne pepper
|
*
|
| 340.2 | g |
monterey jack cheese
grated |
|
Directions
Melt the suet or heat the oil in a heavy 3 inch (or larger) pot.
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, adding the cayenne pepper.
Simmer, uncovered, 1 hour longer.
Stir in the cheese and the remaining ½ teaspoon of the cumin.
Simmer ½ hour longer, stirring often to keep the cheese from burning.
