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-> [Chili, Herbs & Spices] -> [Carroll shelby's chili Recipe] |
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Carroll shelby's chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Suet or | | 1/2
| cup | Oil, cooking | | 1
| lbs | Beef round, coarse grind | | 1
| lbs | 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 | | | Cayenne pepper | | 3/4
| lbs | Monterey Jack cheese, grated |
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Procedures:
| 1 | Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. | | 2 | Remove the unrendered suet and add the meat to the pot. | | 3 | 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. | | 4 | Stir to blend. | | 5 | Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. | | 6 | Stir occasionally.~ Taste and adjust seasonings, ading the cayenne pepper. | | 7 | Simmer, uncovered, 1 hour longer.~ Stir in the cheese and the remaining ?teaspoon of the cumin. | | 8 | Simmer ?hour longer, stirring often to keep the cheese from burning.~ |
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