Carroll Shelby's Gourmet Chili Recipe

  
      Yield: 4 Servings
 
  1 1/2 lb beef -- * see note,Lean
    1/2 lb pork -- * see note,Lean
      1 c  onions --,Chopped
      1 lg garlic clove -- finely
      1    chopped
      2 T  bacon drippings -- --or --
      1    lard
      1 lg green bell pepper -- ** see
      1    note
     15 oz tomato sauce
     12 oz beer -- preferably mexican
      1 pk original texas chili preparation
      4 oz green chiles --,Diced

* or substitute 2 lbs. fresh vension for beef/pork, if desired.
**or substitute 1/2 green and 1/2 red bell pepper.

Cut or grind meat into small pieces coarser than regular ground meat.
Pound with meat mallet. Combine with onion and garlic and add to
heavy, large pot or Dutch oven with lard or bacon drippings. Cook
over medium-high heat until meat is browned and onions is tender,
about 6 minutes. Stir occasionally to keep meat evenly browned. Add
bell pepper, tomato sauce and beer. Simmer, uncovered, for 30
minutes. Add remaining ingredients except packet of masa flour in
Chili Preparation package. Simmer 1 hour more, stirring occasionally.
If more liquid is needed, add beer as desired. Mix masa flour with a
little beer to make a thin paste. Stir masa mixture into chili.
Simmer another 30 minutes. Check for taste and add cayenne pepper
packet from Chili Preparation

Carter Rochelle's Real Texas Chili
 
      Yield: 6 Servings
 
  AMERICAN MEASUREMENTS  ==========
      3 lb boneless beef stew meat
           -(chuck (or r),ound)
      6 oz beef suet,cut in pieces*
      3    (or 4) garlic cloves,crush
      2 t  salt
      1 t  black pepper,Fresh Ground
      4 T  (to 6) chili powder (or to)
           -taste
      8 T  masa harina (corn flour)
      6 c  hot water
      2 T  vinegar
      2 t  beef bouillon or,Instant
      1    two cubes
      1    red chilies,crushed or
           -dried and c,hopped to tast

*Hard white animal fat. Because of health concerns, many chili cooks
substitute a small amount of vegetable oil or shortening for rendered
beef suet, which is a highly saturated fat.

DIRECTIONS: Remove gristle and most of fat from meat; cut into
1/2-inch or smaller cubes (some of the beef should be chipped or
flaked). Place suet in large skillet or heavy kettle and render it
(cook until fat melts). Discard the residue.

Add meat to hot fat and saute until lightly browned. Add garlic, salt,
black pepper and chili powder. Mix well and let seasonings permeate
meat a few minutes. Sprinkle in masa harina and mix, stirring rapidly
until smooth. Add water, vinegar, bouillon and chilies. Reduce heat
and simmer until meat is very tender; some of the meat should
virtually dissolve into the chili.

If chili becomes too dry while cooking, add a little water from time
to time. Correct seasonings. When done, skim fat from surface (you can
refrigerate overnight and scrape hardened fat off before reheating).