Carroll Shelby's Chili

Recipe by MaryMc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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