Carroll Shelby Awsome Chili Food

CARROLL SHELBY AWSOME CHILI

Steps:

• Brown 2 lbs ground beef in a large skillet or saucepan.
• Drain Fat.
• Dump in one 8 oz can tomato sauce and 2 8 oz cans of water. Throw in a 8 oz can of kidney or pinto beans . Also add any other ingredients and the secret weapon, Carroll Shelby Chili Kit,but light on the Cayenne Pepper , Unless your name has Cajun in it. Add the large spice packet and salt to your liking. If you want it hot, dump in some cayenne pepper (small red packet), but go easy unless your real brave.
• Cover and simmer for 15 minutes, stirring occasionally.
• Add 14 oz. of water.
• For thicker chili, mix Masa flour (white packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Makes 12 - 1 1/2 -cup servings.
• Top off your creation and cool down the fire in your mouth. with shredded cheese, sour cream . Also great over taco salads, hot dogs, spaghetti and hamburgers, or even baked potatoes!
• About 12 , 1-1/2 cup servings- about 1 hour cooking time. About 15 min. Prep time.

CARROLL SHELBY'S CHILI PLUS!!

Steps:

• Brown ground beef and drain fat.
• Add peppers and onions and cook for 5 minutes.
• Add canned tomatoes, sauce and water.
• Add spices and a bit of the salt packet.
• Cook for 15 minutes.
• Add beans and mesa flower with water and cook until done.
• Serve with sour cream and grated cheese. Good with corn bread too.

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.