CARROLL SHELBY'S CHILI RECIPE - FOOD.COM
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.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
- Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- 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.
Nutrition Facts : Calories 1122.8, FatContent 85.8, SaturatedFatContent 44.4, CholesterolContent 242.7, SodiumContent 1615.3, CarbohydrateContent 11.4, FiberContent 1.5, SugarContent 3.9, ProteinContent 68.3
CARROLL SHELBY'S CHILI CON CARNE RECIPE - NYT COOKING
Provided by Craig Claiborne And Pierre Franey
Total Time 3 hours 45 minutes
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Cut the meat into quarter-inch cubes.
- Heat the oil in a skillet and cook the meat, stirring often, until browned.
- Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
- Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
- Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.
Nutrition Facts : @context http//schema.org, Calories 583, UnsaturatedFatContent 19 grams, CarbohydrateContent 12 grams, FatContent 38 grams, FiberContent 4 grams, ProteinContent 47 grams, SaturatedFatContent 17 grams, SodiumContent 819 milligrams, SugarContent 4 grams, TransFatContent 1 gram
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