Carroll Shelby s Chili

Ingredients

1/2 lb suet or 1/2 cup oil,cooking 1 lb beef round,coarse grind 1 lb beef chuck,coarse grind 1 can tomato sauce(8oz ea) 1 can beer(12oz ea) 1/4 cup red chile,hot,ground 2 garlic cloves,finely chopped 1 onion,small,finely chopped 1 1/4 tsp oregano,dried,pref. mexican 1/2 tsp paprika 1 1/2 tsp cumin,ground 1 1/4 tsp salt 1 cayenne pepper 3/4 lb monterey jack cheese,grated	Advertisements

Preparation
 
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 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
stirring often to keep the cheese from burning.~

 

 
Servings:
4

 

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