Name: Carroll Shelby's Chili
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by MaryMc

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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.

Ready In:: 3hrs 30mins
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ingredients

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

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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RECIPE MADE WITH LOVE BY

@MaryMc

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@MaryMc

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"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."

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review by SlowFoodie

5/3/2010

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.

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creation by MaryMc

9/11/2006

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.