*  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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