Carroll Shelby's Chili

* Exported from MasterCook *

Carroll Shelby's Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound suet or
1/2 cup oil -- cooking
1 pound beef round -- coarse grind
1 pound beef chuck -- coarse grind
1 can tomato sauce -- (8oz ea)
1 can beer -- (12oz ea)
1/4 cup red chile -- hot, ground
2 garlic cloves -- finely chopped
1 onion -- small, 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
cayenne pepper
3/4 pound monterey jack cheese -- grated

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 an
y lumps with a fork and cook, stirring occasionally, until the meat is evenly b
rowned.~ 2. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, p
aprika, 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. T
aste 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. Si
mmer 1/2 hour longer, stirring often to keep the cheese from burning.~

Busted by Christopher E. Eaves <cea260@airmail.net>


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