Side Pannel
Carroll Shelby's Chili
Ingredients List
- 1/2 lb Suet or
- 1/2 c Oil,cooking
- 1 lb Beef round,coarse grind
- 1 lb Beef chuck,coarse grind
- 1 cn Tomato sauce(8oz ea)
- 1 cn Beer(12oz ea)
- 1/4 c Red chile,hot,ground
- 2 Garlic cloves,finely chopped
- 1 Onion,small,finely chopped
- 1 1/4 ts Oregano,dried,pref. Mexican
- 1/2 ts Paprika
- 1 1/2 ts Cumin,ground
- 1 1/4 ts Salt
- Cayenne pepper
- 3/4 lb Monterey Jack cheese,grated
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.~
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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