Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.

Ingredients Nutrition


  1. Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
  2. Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
  3. Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
  4. Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
  5. Taste and adjust seasonings, adding cayenne pepper.
  6. Simmer uncovered 1 hour longer.
  7. Stir in the cheese and the remaining 1/2 teaspoons cumin.
  8. Simmer 1/2 hour longer, stirring often to keep cheese from burning.
  9. I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
  10. The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
Most Helpful

I've been making Carroll Shelby's little-brown-bag-chili ever since I've been a grown-up, and the seasonings in this are spot-on. The only difference is the addition of the beer and cheese. Oh, and this doesn't list the masa flour.

SlowFoodie May 03, 2010