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Carroll Shelby's Chili beef, chili, beans 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 teaspoon oregano,dried,pref. mexican 1/2 teaspoon paprika 1 1/2 teaspoon cumin,ground 1 1/4 teaspoon salt 1 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.~ Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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