Carroll Shelby's Chili Recipe
I don't know who Carroll Shelby is, but this is a variation of Carroll Shelby chili. The original recipe that I saw for it said to let it simmer for three hours. I don't have the patience for that, so shortened the times. Try it and tell me what you think.
1/2 cup Oil or lard
1 lb Beef round, coarse grind
1 lb Beef chuck, coarse grind
1 can Tomato sauce (8 oz)
1 can Beer (12 oz )
1/4 cup Red chili, hot, ground
2 Garlic cloves, finely chopped
1 Onion, small, finely chopped
1 and 1/4 ts Oregano, dried, pref. Mexican
1/2 ts Paprika
1 and 1/2 ts Cumin, ground
1 and 1/4 ts Salt
1/2 ts Cayenne pepper (or more if you like it hotter)
3/4 lb Monterey Jack cheese, grated
Heat the oil or lard in a heavy 3-quart (or larger) pot over medium-high heat. Add the ground meat. Stir to break up the meat pieces, or use a potato masher to do it. Cook until the meat is no longer pink.
Add everything, but the cheese, and stir to mix. Bring to a boil. Cover, turn it to low, and simmer for 30 minutes to an hour. Stir occasionally while it is simmering.
After it has been simmering a while, taste it and adjust the seasonings. Add more cayenne if you want it hotter. Cover and simmer for another 15 minutes or longer.
Add in the cheese and stir until it melts. The original recipe said to simmer it again after you add the cheese. If you do that, stir it often so the cheese doesn't burn. Personally, I think it is ready to eat as soon as the cheese is melted.