Carroll Shelby's Chili

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/4 lb suet or 1/4 cup cooking oil
• 1 lb beef round steak, coarse chili grind
• 1 lb beef chuck, coarse chili grind
• 8 ounces can tomato sauce
• 12 ounces beer
• 2 tablespoons crushed red chili peppers
• 2 medium garlic cloves, minced
• 1 small onion, finely chopped
• 1 1/4 teaspoons dried oregano (preferably mexican)
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 1/4 teaspoons salt
• 1/8 teaspoon cayenne pepper
• 3/4 lb monterey jack cheese, grated

Recipe

• 1 melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
• 2 remove the unrendered suet and crumble meat into the pot. break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
• 3 add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. stir to blend and bring to a boil.
• 4 lower heat and simmer uncovered, stirring occasionally, for 1 hour.
• 5 taste and adjust seasonings, adding cayenne pepper.
• 6 simmer uncovered 1 hour longer.
• 7 stir in the cheese and the remaining 1/2 teaspoons cumin.
• 8 simmer 1/2 hour longer, stirring often to keep cheese from burning.
• 9 i serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
• 10 the cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! i use half that amount, and i really like hot food.