Carroll Shelby's Chili
465
465
Ingredients
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 |
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.
Nutrition Facts
Serving Size 495g (17.5 oz)Amount per Serving
Calories 141971% of calories from fat
% Daily Value *
Total Fat 112g
172%
Saturated Fat 59g
293%
Trans Fat
0g
Cholesterol 279mg
93%
Sodium 1355mg
56%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
10%
Sugars g
Protein
160g
Vitamin A 33%
•
Vitamin C 21%
Calcium 71%
•
Iron 44%
* based on a 2,000 calorie diet
How is this calculated?