Carroll Shelby's Chili

(from Chili Madness)

1/4 cup cooking oil or 1/4 lb. suet
1 lb. beef round, coarse chili grind
1 lb. beef chuck, coarse chili grind
8-oz. can tomato sauce
12 oz. beer
1/4 cup ground hot red chile*
2 medium cloves garlic, minced
1 small onion, finely chopped
1-1/4 tsp. dried oregano (preferably Mexican)
1/2 tsp. paprika
1-1/2 tsp. ground cumin
1-1/4 tsp. salt
1/8 tsp. cayenne pepper
3/4 lb. Monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally, until meat is evenly browned. Add tomato sauce, beer, chile, garlic, onion, oregano, paprika, 1 t. of the cumin, and salt. Stir to blend and bring to a boil. Lower heat and simmer uncovered, stirring occasionally, for 1 hour. Taste and adjust seasonings, adding cayenne pepper. Simmer uncovered 1 hour longer. Stir in the cheese and the remaining 1/2 t. cumin. Simmer 1/2 hour longer, stirring often to keep cheese from burning.

* The cookbook really calls for this much, but unless you have a taste for fire, use less! I use half this amount, and I really like hot food.


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