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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.”
READY IN:
3hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
  2. 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.
  3. 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.
  4. Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
  5. Taste and adjust seasonings, adding cayenne pepper.
  6. Simmer uncovered 1 hour longer.
  7. Stir in the cheese and the remaining 1/2 teaspoons cumin.
  8. Simmer 1/2 hour longer, stirring often to keep cheese from burning.
  9. I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
  10. 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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