Carroll Shelbys Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Suet or,
1/2 cup: Oil, cooking
1 lbs: Beef round, coarse grind
1 lbs: Beef chuck, coarse grind
1 can: Tomato sauce, 8oz ea
1 can: Beer, 12oz ea
1/4 cup: Red chile, hot,ground
2: Garlic cloves, finely chopped
1: Onion, small,finely chopped
1 1/4 tsp: Oregano, dried,pref. Mexican
1/2 tsp: Paprika,
1 1/2 tsp: Cumin, ground
1 1/4 tsp: Salt,
Cayenne pepper,
3/4 lbs: 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 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
stirring often to keep the cheese from burning.~
Source from luhu.jp
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 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
stirring often to keep the cheese from burning.~
Source from luhu.jp
Tags
Chili