Carroll Shelby's Chili
1/2 lb suet or 1/2 c cooking oil
1 lb beef round, coarse grind
1 lb beef chuck, coarse grind
1 cn tomato sauce (8oz)
1 cn beer (12oz)
1/4 c red chile, hot, ground
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 t oregano, dried, pref. Mexican
1/2 t paprika
1 1/2 t cumin, ground
1 1/4 t salt
cayenne pepper
3/4 lb monterey jack cheese, grated
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. 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. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.
Yield: 4 Servings
Carroll Shelby's Gourmet Chili
1 1/2 lb beef, lean or substitute 2 lbs. fresh vension for beef/pork, if desired.
1/2 lb pork, lean or substitute 2 lbs. fresh vension for beef/pork, if desired.
1 c onions, chopped
1 lg garlic clove, finely chopped
2 T bacon drippings or lard
1 lg green bell pepper or substitute 1/2 green and 1/2 red bell pepper.
15 oz tomato sauce
12 oz beer, preferably Mexican
1 pk original texas chili preparation
4 oz green chiles, diced
Cut or grind meat into small pieces coarser than regular ground meat. Pound with meat mallet. Combine with onion and garlic and add to heavy, large pot or Dutch oven with lard or bacon drippings. Cook over medium-high heat until meat is browned and onions is tender, about 6 minutes. Stir occasionally to keep meat evenly browned. Add bell pepper, tomato sauce and beer. Simmer, uncovered, for 30 minutes. Add remaining ingredients except packet of masa flour in Chili Preparation package. Simmer 1 hour more, stirring occasionally. If more liquid is needed, add beer as desired. Mix masa flour with a little beer to make a thin paste. Stir masa mixture into chili. Simmer another 30 minutes. Check for taste and add cayenne pepper packet from Chili Preparation.
Yield: 4 Servings
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