Shelby’S Chili

This robust American-style chili delivers deep, savory flavors through a long, slow simmer. By combining coarse-ground beef round and chuck, you get excellent texture and beefy richness. The addition of beer helps tenderize the meat while adding a malty depth that complements the tomato sauce and warm spices like cumin and paprika. The dish finishes with a surprising swirl of Monterey Jack cheese, creating a creamy, comforting contrast to the heat of the ground red chili. Its a perfect comfort food for cold evenings or gathering with friends, offering a satisfying, protein-packed meal that tastes even better the next day.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1071.0

Dietary: Gluten-free

Description

This robust American-style chili delivers deep, savory flavors through a long, slow simmer. By combining coarse-ground beef round and chuck, you get excellent texture and beefy richness. The addition of beer helps tenderize the meat while adding a malty depth that complements the tomato sauce and warm spices like cumin and paprika. The dish finishes with a surprising swirl of Monterey Jack cheese, creating a creamy, comforting contrast to the heat of the ground red chili. Its a perfect comfort food for cold evenings or gathering with friends, offering a satisfying, protein-packed meal that tastes even better the next day.

Ingredients

1/2 cup Vegetable oil
1 pound Coarse grind beef round
1 pound Coarse grind beef chuck
8 ounce Tomato sauce
12 ounce Beer
1/4 cup Ground Red hot chili
2 Garlic Cloves; finely chop
1 small Onion; finely chopped
1 1/4 teaspoon Oregano
1/2 teaspoon Paprika
1 1/2 teaspoon Ground Cumin
1 1/4 teaspoon Salt

Directions

1
Heat the vegetable oil in a heavy 3-quart (or larger) pot over medium-high heat.
2
Add the beef round and beef chuck to the hot pot.
3
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
4
Add the tomato sauce, beer, ground red hot chili, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
5
Stir to blend all ingredients thoroughly.
6
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 1 hour.
7
Stir occasionally during the first hour of simmering.
8
Taste and adjust seasonings, adding cayenne pepper if desired for extra heat.
9
Continue to simmer, uncovered, for 1 hour longer.
10
Stir in the grated Monterey Jack cheese and the remaining 1/2 teaspoon of cumin.
11
Simmer for 1/2 hour longer, stirring often to keep the cheese from burning or sticking to the bottom.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1071.0kcal

% Daily Value *
Total Fat 67.7g105%
Saturated Fat 19.0g95%
Cholesterol 190.3mg64%
Sodium 7241.2mg302%
Total Carbohydrate 26.2g9%
Dietary Fiber 4.6g19%
Sugars 8.2g
Protein 67.5g135%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions "Cayenne pepper 3/4 lb Monterey Jack cheese; grated" in a fragmented way. We have interpreted this as adding cayenne to taste and using 3/4 lb of grated Monterey Jack cheese at the end.

The original text mentions "Melt the suet or heat the oil". Since vegetable oil is listed in the ingredients, use the oil. If you have suet, you can render it instead of using oil for a traditional fat source.

Be careful when simmering the chili after adding the cheese. Cheese can burn easily and stick to the bottom of the pot, so frequent stirring is essential during the final 30 minutes.

For best results, use a beer that you would enjoy drinking, as the flavor concentrates during cooking. A lager or ale works well.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and improve overnight.

Keywords: american, beef, beer, blending, boiling, chili, chop, chopped, chuck, cloves, coarse, cumin, eggs, finely, grind, ground, hot, main, oil, onion

Read it online: https://www.chefs-mate.com/recipe/shelbys-chili/