Recipe 4 All: Carroll Shelby's Chili Recipe — Every recipe in the World on this site.

Recipe 4 All: Carroll Shelby's Chili Recipe

Carroll Shelby's Chili

Yield: 4 servings
½lb Suet or
½cups Oil,cooking
1lb Beef round,coarse grind
1lb Beef chuck,coarse grind
1can Tomato sauce(8oz ea)
1can Beer(12oz ea)
¼cups Red chile,hot,ground
2  Garlic cloves,finely chopped
1  Onion,small,finely chopped
teaspoon Oregano,dried,pref. Mexican
½teaspoon Paprika
teaspoon Cumin,ground
teaspoon Salt
  Cayenne pepper
¾lb Monterey Jack cheese,grated

1. 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.

2. 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.

3. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer.

4. Stir in the cheese and the remaining ½ teaspoon of the cumin. Simmer ½ hour longer, stirring often to keep the cheese from burning.

Your Carroll Shelby's Chili is ready. Buon appetito!

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