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
2 cups crushed Chilies, hot
6 Garlic cloves, finely chopped
6 Onions, small, finely chopped
1.5 tablespoon Oregano
1.5 teaspoon Smoked Paprika
2 tablespoons 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 (NOTE: It is at this point I usually add 1/4 cup crushed chilies and 1Tbsp Cayenne only, stir thoroughly, and separate out a “family friendly” portion, then add the 1-3/4 cup chilies and 4Tbsp cayenne into the “dad friendly” portion). Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1 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.”
So far, we have had:
- Sneaky Weasel on Fire
- Hell’s Gate on Fire
- Trash Panda on Fire
- Old Speckled Hen on Fire