Carroll shelby's chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Suet or |
| ½ | cup | Oil,cooking |
| 1 | pounds | Beef round,coarse grind |
| 1 | pounds | Beef chuck,coarse grind |
| 1 | can | Tomato sauce(8oz ea) |
| 1 | can | Beer(12oz ea) |
| ¼ | cup | Red chile,hot,ground |
| 2 | Garlic cloves,finely chopped | |
| 1 | Onion,small,finely chopped | |
| 1¼ | teaspoon | Oregano,dried,pref. Mexican |
| ½ | teaspoon | Paprika |
| 1½ | teaspoon | Cumin,ground |
| 1¼ | teaspoon | Salt |
| Cayenne pepper | ||
| ¾ | pounds | 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 ½ teaspoon of the cumin. Simmer ½ hour longer, stirring often to keep the cheese from burning.~