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Carroll Shelby's Chili

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 lb Suet or 1/2 c Oil,cooking

  3. 1 lb Beef round,coarse grind

  4. 1 lb Beef chuck,coarse grind

  5. 1 cn Tomato sauce(8oz ea)

  6. 1 cn Beer(12oz ea)

  7. 1/4 c Red chile,hot,ground

  8. 2 Garlic cloves,finely chopped

  9. 1 Onion,small,finely chopped

  10. 1 1/4 ts Oregano,dried,pref. Mexican

  11. 1/2 ts Paprika

  12. 1 1/2 ts Cumin,ground

  13. 1 1/4 ts Salt

  14. Cayenne pepper

  15. 3/4 lb Monterey Jack cheese,grated

Instructions Jump to Ingredients ↑

  1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot overmedium-high heat. Remove the unrendered suet and add the meat to the pot.

  2. Break up any lumps with a fork and cook, stirring occasionally, until themeat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile,garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.

  3. 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 thecayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheeseand 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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