Carroll Shelby's Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Suet or
1/2 cup	118ml	Oil - cooking
1 lb	454g / 16oz	Beef round - coarse grind
1 lb	454g / 16oz	Beef chuck - coarse grind
1		Tomato sauce - (8oz ea)
1		Beer - (12oz ea)
1/4 cup	59ml	Red chile - hot, ground
2		Garlic cloves - finely chopped
1		Onion - small, finely chopped
1 1/4 teaspoons	6.3ml	Oregano - dried, pref. Mexican
1/2 teaspoon	2.5ml	Paprika
1 1/2 teaspoons	7.5ml	Cumin - ground
1 1/4 teaspoons	6.3ml	Salt
		Cayenne pepper
3/4 lb	340g / 11oz	Monterey Jack cheese - grated

Recipe Instructions

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, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.

4. 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.

Source:
Larry Ottersbach

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