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March 2019

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Carroll Shelby's Chili Recipe

Carroll Shelby's Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carroll Shelby's Chili recipe  PDF


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. Me ican
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.

Carroll Shelby's Chili recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
329 people have voted
Last Reviewed on 2019-03-25



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