*  Exported from  MasterCook  *

                         CARROLL SHELBY'S CHILI

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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   t            Oregano,dried,pref. Mexican
    1/2   t            Paprika
  1 1/2   t            Cumin,ground
  1 1/4   t            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.~



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