MrW’s Chili Recipe


Right side: “Optimism.”  Left side: “Regret.”

Adapted from Carroll Shelby’s recipe.

2.6Kg lean ground beef (2 family packs), fat strained off
3 large can Tomato sauce
3 cans “cool-sounding-name” Beer
1-1/2 cup crushed Chilies, hot
4 Garlic cloves, finely chopped
2 Onions, small, finely chopped
1 tablespoon Oregano
1-1/2 teaspoon Paprika
1-1/2 tablespoon Cumin, ground
1 teaspoon Salt
5 tablespoons Cayenne pepper
900g Monterey Jack cheese, grated

Brown the meat evenly. Strain off the fat.

Add the tomato sauce, beer, crushed chilies, garlic, onion, oregano, paprika, 1 tablespoon 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.

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

Stir in the cheese and the remaining 1/2 tablespoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning.

I usually pick a cool sounding beer name, and name the chili that, “on fire.” This year is “Trash Panda On Fire.”