Carroll shelby's gourmet chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean beef -- * see note |
| ½ | pounds | Lean pork -- * see note |
| 1.00 | cup | Onions -- chopped |
| 1.00 | large | Garlic clove -- finely |
| 1.00 | Chopped | |
| 2.00 | tablespoon | Bacon drippings -- --or -- |
| 1.00 | Lard | |
| 1.00 | large | Green bell pepper -- ** see |
| 1.00 | Note | |
| 15.00 | ounce | Tomato sauce |
| 12.00 | ounce | Beer -- preferably mexican |
| 1.00 | pack | Original texas chili |
| 1.00 | Preparation | |
| 4.00 | ounce | Green chiles -- diced |
Directions
* or substitute 2 lbs. fresh vension for beef/pork, if desired. ** or substitute ½ green and ½ red bell pepper.
Cut or grind meat into small pieces coarser than regular ground meat.
Pound with meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except packet of masa flour in Chili Preparation package. Simmer 1 hour more, stirring occasionally.
If more liquid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili.
Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation, if you dare.
Serves 4 to 6.
Recipe By :
From: Western Mexican Cookbook