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.
- 1⁄4 lb suet or 1⁄4 cup cooking oil
- 1 lb beef round steak, coarse chili grind
- 1 lb beef chuck, coarse chili grind
- 8 ounces can tomato sauce
- 12 ounces beer
- 2 tablespoons crushed red chili peppers
- 2 medium garlic cloves, minced
- 1 small onion, finely chopped
- 1 1⁄4 teaspoons dried oregano (preferably Mexican)
- 1⁄2 teaspoon paprika
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon cayenne pepper
- 3⁄4 lb monterey jack cheese, grated
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- 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.
- 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.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- 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.
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.