Carroll Shelby's Chili

Course : Chili
Serves: 4
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1/2 pound Suet
1/2 cup Oil,cooking
1 pound Beef round,coarse grind
1 pound Beef chuck,coarse grind
8 ounces Tomato sauce
12 ounces Beer
1/4 cup Red chile,hot,ground
2 cloves garlic finely chopped
1 small Onion, finely chopped
1 1/4 Teaspoons Oregano,dried,pref. Mexican
1/2 Teaspoon Paprika
1 1/2 Teaspoons Cumin,ground
1 1/4 Teaspoons Salt
1/4 Teaspoon Cayenne pepper
3/4 pound Monterey Jack cheese,grated

Preparation / Directions:

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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