Alright, let’s talk about makin’ that Carroll Shelby chili, you know, the one everyone’s yappin’ about. I ain’t got no fancy recipe card, just gonna tell ya how I do it, the way my grandma taught me, kinda sorta.
First off, you gotta get yourself some ground beef, yeah, the kind you find at the store. Don’t go gettin’ that fancy stuff, just the regular ol’ ground beef will do. You’ll need a good amount, maybe two pounds or so. Get a big ol’ skillet, the biggest one ya got, and brown that meat up real good. You know, cook it ’til it ain’t pink no more. And then, listen close, you gotta drain off all that grease. Nobody wants a greasy chili, makes ya tummy all upset.
Now, for the veggies. You need an onion, a big one, and chop it up small, real small. And garlic, gotta have garlic, a few cloves, maybe three or four, chop them up too. Oh, and a green bell pepper, that’s what gives it that little somethin’ somethin’. Chop that up too, not too big, not too small, just right. Now, after you drain that grease off the meat, throw all them veggies in the skillet with the beef. Cook ’em ’til they get soft, you know, about five minutes or so, stir ’em around so they don’t stick.
- Meat: Ground beef, about two pounds.
- Veggies: One big onion, three or four garlic cloves, one green bell pepper.
- Spices: Chili powder, cumin, oregano, paprika, salt, a little bit of cayenne pepper if you like it hot, and some garlic powder, too.
- Other Stuff: Tomato sauce, diced tomatoes, beer (yeah, beer!), and maybe some kidney beans if you like ’em.
Okay, now for the secret stuff, the spices. You gotta have chili powder, lots of it, a good spoonful, maybe two. And cumin, that’s important, gives it that smoky flavor. A spoonful of that too. Oregano, just a little pinch, and paprika, same thing, just a pinch. Salt, of course, gotta have salt, but don’t go crazy, you can always add more later. And if you like it hot, a little bit of cayenne pepper, just a tiny pinch, that stuff is powerful. Oh, and I almost forgot, a little bit of garlic powder, too, just for extra flavor.
Now, dump all them spices in with the meat and veggies. Stir it all up real good, make sure everything is coated. Then, you gotta add your tomato sauce, one big can, and some diced tomatoes, another can. And here’s the secret ingredient, the one that makes it real special… beer! Yeah, beer, any kind will do, just pour it right in. About a cup or so, maybe a little more. It makes the chili taste… well, it just makes it taste good, that’s all you need to know.
Now, you gotta let it simmer, that’s the important part. Turn the heat down low, real low, and let it cook for a long time, at least an hour, maybe two. The longer it simmers, the better it tastes. You gotta stir it every now and then, so it don’t stick to the bottom of the pan. And if you like beans in your chili, this is the time to add ’em. Kidney beans are good, just dump in a can, rinsed off good of course. Don’t go puttin’ ’em in at the beginnin’, they’ll turn to mush.
Now, while that’s simmerin’, let’s talk about servin’ it up. You can eat it plain, just like that, but it’s better with some fixin’s. I like to put a scoop of white rice in the bottom of my bowl, then pour the chili on top. And cheese, gotta have cheese, sharp cheddar, that’s the best kind. Shred it up and sprinkle it on top. And if you’re feelin’ fancy, a dollop of sour cream, or maybe some chopped green onions. But really, the chili is the star of the show.
Now, some folks like to make their chili real hot, with lots of cayenne pepper. And some folks like to make it mild, with just a little bit. That’s up to you, you gotta taste it and see what you like. Start with a little bit of cayenne, and then add more if you want it hotter. And if you add too much, well, you can always add a little more tomato sauce or some water to cool it down. It ain’t rocket science, just chili.
So that’s it, that’s how I make Carroll Shelby chili, or somethin’ close to it, anyway. It’s simple, it’s hearty, and it’ll fill you up good. And like I said, I ain’t followin’ no fancy recipe, just doin’ it the way I know how. Now, you go on and try it yourself. Don’t be scared, it ain’t hard. Just remember, brown the meat, drain the grease, add the veggies and spices, simmer it for a long time, and serve it up with your favorite fixin’s. And most important, don’t be afraid to experiment. That’s what makes cookin’ fun.
Remember, cooking is all about taste. If it tastes good to you, then it’s good chili. And this recipe, well, it makes a whole bunch, enough to feed a whole crowd. So invite your friends over, or just keep it all to yourself, I ain’t judgin’. Just make sure you got enough bowls and spoons.
