Carroll Shelby's Chili

Title:
Carroll Shelby's Chili

Yield:
4 Servings

Categories:
Chili




Ingredients:





   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.~