Carroll Shelby's Chili

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This recipe comes from jane butel's chili madness cookbook. i tried several of her recipes, but after i tried this one, i didn't make another, because this was so good!! the cheese is the secret ingredient--it gives it such a smooth, rich flavor.

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Steps

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Melt suet or heat the oil in a heavy 3-quart pot over medium-high heat.

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Remove the unrendered suet and crumble meat into the pot.

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Break up any lumps with a fork and cook , stirring occasionally.

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Until meat is evenly browned.

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Add tomato sauce , beer , crushed red chile , garlic , onion , oregano , paprika , 1 teaspoons of the cumin , and salt.

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Stir to blend and bring to a boil.

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Lower heat and simmer uncovered , stirring occasionally , for 1 hour.

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Taste and adjust seasonings , adding cayenne pepper.

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Simmer uncovered 1 hour longer.

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Stir in the cheese and the remaining 1 / 2 teaspoons cumin.

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Simmer 1 / 2 hour longer , stirring often to keep cheese from burning.

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I serve the chili with sour cream and shredded cheddar cheese to garnish , and warm cornbread on the side.

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The cookbook actually called for 1 / 4 cup of crushed red chile pepper , but unless you have a taste for fire , use less ! i use half that amount , and i really like hot food.

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Ingredients

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suet, beef round steak, beef chuck, tomato sauce, beer, red chili peppers, garlic cloves, onion, dried oregano, paprika, ground cumin, salt, cayenne pepper, monterey jack cheese