Best 3 Carroll Shelbys Chili Con Carne Recipes

CHILI CON CARNE (TEXAS BEEF CHILI)

Steps:

• Season beef with salt and pepper and set aside. Heat a large Dutch oven over medium heat and cook bacon, stirring occasionally, until fat renders and bacon is crisp, about 8-10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Sear beef in several batches until well browned on both sides, about 3-4 minutes per side. Transfer to a bowl and set aside. Pour beer (or extra broth) in pot and scrape up all of the browned bits from bottom of pot. Simmer and reduce liquid by half, then pour contents of Dutch oven over into the bowl, over the beef. Add oil to Dutch oven and, when hot, add onions. Cook, stirring occasionally, until onions are translucent and tender. Add garlic and peppers and continue to cook for 3-4 minutes. Add tomato paste and cook for 2 minutes longer. Add diced tomatoes, beef broth, cocoa powder and Chili Kit Spice and Seasoning Packets. (If you would like a thicker chili, also stir in the Masa Packet.) Whisk until well combined. Bring to a simmer and cook for 2-3 minutes longer. Add beef and bacon back to pot. Cook, covered, stirring occasionally, over medium-low heat for 3 hours or until beef is tender. Serve with chopped cilantro, grated cheese, sour cream and tortilla chips.

CARROLL SHELBY'S CHILI CON CARNE

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.

CARROLL SHELBY'S CHILI

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.