Side Pannel
Shelby's Chili
Ingredients List
- 1/2 c Vegetable oil
- 1 lb Coarse grind beef round
- 1 lb Coarse grind beef chuck
- 8 oz Tomato sauce
- 12 oz Beer
- 1/4 c Ground Red hot chili
- 2 Garlic cloves; finely chop
- 1 sm Onion; finely chopped
- 1 1/4 ts Oregano
- 1/2 ts Paprika
- 1 1/2 ts Ground Cumin
- 1 1/4 ts Salt
- Cayenne pepper
- 3/4 lb Monterey Jack cheese; grated
Directions
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. 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, ading the cayenne
pepper. Simmer, uncovered, 1 hour longer. 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. 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, ading the cayenne
pepper. Simmer, uncovered, 1 hour longer. 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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