Carroll Shelbys Chili Recipes

WHITE CHICKEN CHILI WITH CORN RECIPE

Steps:

• In a large pot over medium-high heat, add 2 tablespoons of oil. Add 2lbs of chicken breast cut into ½-in cubes. Cook until chicken has browned. Stir every few minutes.
• Then add 1 chopped onion and 1 chopped bell pepper. Sauté for 4-5 minutes, until onions are translucent.
• Add 1 cup white corn, 1-15oz can diced tomatoes, 1-15oz can white cannellini beans, and 2cups of water to the pot. Stir together. Add spice bag from the Carroll Shelby White Chicken Chili Kit and mix together. Then bring to a boil and reduce to a low simmer. Cover with lid and cook for 20-25 minutes.
• Serve with tortilla chips and avocado. Freeze leftover white chicken chili in your favorite Souper Cubes tray.

CARROLL SHELBY AWSOME CHILI

Steps:

• Brown 2 lbs ground beef in a large skillet or saucepan.
• Drain Fat.
• Dump in one 8 oz can tomato sauce and 2 8 oz cans of water. Throw in a 8 oz can of kidney or pinto beans . Also add any other ingredients and the secret weapon, Carroll Shelby Chili Kit,but light on the Cayenne Pepper , Unless your name has Cajun in it. Add the large spice packet and salt to your liking. If you want it hot, dump in some cayenne pepper (small red packet), but go easy unless your real brave.
• Cover and simmer for 15 minutes, stirring occasionally.
• Add 14 oz. of water.
• For thicker chili, mix Masa flour (white packet) with 1/3 cup water, stir in and let simmer for 5 more minutes. Makes 12 - 1 1/2 -cup servings.
• Top off your creation and cool down the fire in your mouth. with shredded cheese, sour cream . Also great over taco salads, hot dogs, spaghetti and hamburgers, or even baked potatoes!
• About 12 , 1-1/2 cup servings- about 1 hour cooking time. About 15 min. Prep time.

CARROLL SHELBY'S CHILI

Steps:

• Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
• Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
• Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
• Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
• Taste and adjust seasonings, adding cayenne pepper.
• Simmer uncovered 1 hour longer.
• Stir in the cheese and the remaining 1/2 teaspoons cumin.
• Simmer 1/2 hour longer, stirring often to keep cheese from burning.
• I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
• The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.

CARROLL SHELBY'S CHILI COPY RECIPE

Steps:

• Makes 10 1 - cup servings.
• Brown and crumble ground beef and drain.
• Add drained beef, tomato sauce, diced tomatoes, beer, chili powder, garlic, onion, oregano, paprika, cumin and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally.
• Add chili beans, cayenne pepper and bell pepper. Simmer, covered, 1 hour longer. Stir occasionally.
• Serve with white rice, sharp cheddar cheese, raw onion and crispy corn chips or tortillas.