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
  1. 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.
  2. 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.
  3. Taste and adjust the seasonings, adding the cayenne pepper. Simmer, uncovered, 1 hour longer.
  4. 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.

Serves four.