Carroll shelby's chili

Yield: 4 servings

Measure 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 \N Garlic cloves,finely chopped
1 \N Onion,small,finely chopped
1¼ teaspoon Oregano,dried,pref. Mexican
½ teaspoon Paprika
1½ teaspoon Cumin,ground
1¼ teaspoon Salt
\N \N Cayenne pepper
¾ pounds Monterey Jack cheese,grated

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.~

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