From Rootes Review
Vol. 6, #2, March 1981
If you’ve wondered what he’s been designing lately, this recipe was found in a cookbook,
Chili Madness: A Passionate Cookbook
by Jane Butel
Carroll Shelby’s Chili
1/2 pound suet or 1/2 cup cooking oil
1 pound beef round, coarse chili grind
1 pound beef chuck, coarse chili grind
1 8-ounce can tomato sauce
1 12-ounce can beer
1/4 cup ground hot red Chile
2 medium cloves garlic, finely chopped
1 small onion, finely chopped
1-1/4 teaspoons dried oregano (preferably Mexican)
Scant 1/2 teaspoon paprika
1-1/2 teaspoons ground cumin
1-1/4 teaspoons salt
Pinch cayenne pepper
3/4 pound Monterey Jack cheese, grated
Melt suet or heat 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.
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.
Taste and adjust the seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.
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.