Okay, so I’m gonna tell you how I whipped up a batch of Carroll Shelby chili. Now, this isn’t some fancy recipe, just a good ol’ chili that hits the spot.
First off, I grabbed a big skillet and browned about 2 pounds of ground beef in it. You gotta make sure to drain all that extra fat, nobody likes a greasy chili.
After that, I dumped in some tomato sauce and a bit of water. Then came the fun part – the chili spice packet. This is where the Carroll Shelby magic happens. I also added a pinch of salt, just to my liking. Oh, and if you’re not into spicy food, you can skip the cayenne pepper packet. That thing can really pack a punch!
In another pot, a big one, I heated up some oil over medium-high heat. Once it was hot, I tossed in some chopped onions. Some folks like to add carrots too, but I skipped that this time.
Now, some people like to use suet, but I just stuck with the oil. I crumbled the cooked ground beef into the pot and broke up any big clumps with a fork.
Next, I poured in the tomato sauce, some diced tomatoes, and because I was feeling a little wild, a can of beer. I also threw in a bunch of spices – chili powder, garlic powder, onion powder, oregano, paprika, cumin, and a little more salt. I gave it all a good stir to get everything mixed up nice and proper.
I brought the whole thing to a boil, then turned down the heat to let it simmer.
If you like your chili thick, here’s a little trick: mix some masa flour with water and stir it in. I also added some tomatillos ’cause I like the tangy flavor they give. Then I just covered the pot and let it simmer for a while.
The hardest part is waiting, let me tell you. The smell of that chili cooking just fills up the whole house. But trust me, it’s worth the wait.
- Brown 2 lbs of ground beef, drain the fat.
- Add tomato sauce, water, chili spice packet, and salt.
- Heat oil in a large pot, add onion (and carrots if you want).
- Crumble the cooked beef into the pot.
- Add diced tomatoes, beer, and more spices.
- Simmer until it’s all cooked through.
- (Optional) Thicken with masa flour and water, add tomatillos.
And there you have it, folks. A big pot of Carroll Shelby chili, made from scratch. It might not be the prettiest dish, and it’s definitely not something you’d find in a fancy restaurant, but it’s darn tasty. The spice mix has a different color than before, and someone said it’s not as red as it used to be. But I still like it. It’s perfect for a cold night, or a game day, or just when you’re craving something hearty and delicious. So go ahead, give it a try. You might just surprise yourself!
And I will definitely make this chili again!
