Carroll shelby's chili
Yield: 4 servings
Ingredients:
- 1/2 lb Suet or 1 Onion small finely chopped
- 1/2 c Oil cooking 1 1/4 ts Oregano dried pref. Mexican
- 1 lb Beef round coarse grind 1/2 ts Paprika
- 1 lb Beef chuck coarse grind 1 1/2 ts Cumin ground
- 1 cn Tomato sauce(8oz ea) 1 1/4 ts Salt
- 1 cn Beer(12oz ea) Cayenne pepper
- 1/4 c Red chile hot ground 3/4 lb Monterey Jack cheese grated
- 2 Garlic cloves
Instructions:
finely chopped 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.~
