Carroll Shelbys Chili
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INGREDIENTS
- 1 cn Beer(12oz ea)
- 1/2 lb Suet or
- 1 1/2 ts Cumin,ground
- Cayenne pepper
- 1/2 ts Paprika
- 2 Garlic cloves,finely chopped
- 1 cn Tomato sauce(8oz ea)
- 1 lb Beef chuck,coarse grind
- 1/4 c Red chile,hot,ground
- 1 1/4 ts Salt
- 3/4 lb Monterey Jack cheese,grated
- 1/2 c Oil,cooking
- 1 lb Beef round,coarse grind
- 1 Onion,small,finely chopped
- 1 1/4 ts Oregano,dried,pref. Mexican
INSTRUCTIONS
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.~
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (371g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 7 | ||
| Calories from Fat: 2 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.1mg | 0 % | |
| Potassium 42.6mg | 1 % | |
| Total Carbohydrate 1.7g | 0 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 0.9g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7
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