Shelbys Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable oil,
1 lbs: Coarse grind beef round,
1 lbs: Coarse grind beef chuck,
8 ounce: Tomato sauce,
12 ounce: Beer,
1/4 cup: Ground Red hot chili,
2: Garlic cloves, finely chop
1 small: Onion, finely chopped
1 1/4 tsp: Oregano,
1/2 tsp: Paprika,
1 1/2 tsp: Ground Cumin,
1 1/4 tsp: Salt,
Cayenne pepper,
3/4 lbs: Monterey Jack cheese, grated
Directions:
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. 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. Taste and adjust
seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour
longer. 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
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. 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. Taste and adjust
seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour
longer. 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