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