Carroll Shelby's Chili Recipe
Servings: 4
Ingredients
- 1/2 lb Suet or possibly
- 1/2 c. 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 c. Red chile,warm,grnd
- 2 x Garlic cloves,finely minced
- 1 x Onion,small,finely minced
- 1 1/4 tsp Oregano,dry,pref. Mexican
- 1/2 tsp Paprika
- 1 1/2 tsp Cumin,grnd
- 1 1/4 tsp Salt Cayenne pepper
- 3/4 lb Monterey Jack cheese,grated
Directions
- 1. Heat the suet or possibly heat the oil in a heavy 3-qt (or possibly larger) pot over medium-high heat. Remove the unrendered suet and add in the meat to the pot.
- Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
- 2. Add in the tomato sauce, beer, grnd chile, garlic, onion, oregano, paprika, 1 tsp. 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 tsp. of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 596g | |
| Recipe makes 4 servings | |
| Calories 1565 | |
| Calories from Fat 1214 | 78% |
| Total Fat 135.21g | 169% |
| Saturated Fat 58.63g | 235% |
| Trans Fat 0.7g | |
| Cholesterol 239mg | 80% |
| Sodium 1224mg | 51% |
| Potassium 1139mg | 33% |
| Total Carbs 12.91g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.04g | 4% |
| Protein 67.57g | 108% |
