Daves Chili With Help From Carroll Shelby Recipes

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DAVE'S CHILI



Dave's Chili image

We love to make chili together, and we usually play around with it all day, adding this and that, and it is never the same, but today's batch was exceptional so I thought I would put it here for future reference. The original recipe is supposedly from Conway Twitty that my husband obtained from an anesthesiologist he was working with at the time. Conway supposedly won a Texas chili cook-off with it. But this is our version of his great recipe that has evolved over the years. It's a little hot/spicy, but you can adjust the amount of seasonings if you want it milder. Feel free to play around with it. Hope you enjoy. Someday I'll post the original of Conway's chili recipe. NOTE: I have updated this recipe with a few changes including not draining the beans and using only 1 can of Rotel. And in the directions to add extra water as needed. I like the added flavor of not draining the beans. :)

Provided by Nimz_

Categories     Meat

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 -4 lbs ground beef
4 tablespoons olive oil
8 cups water
8 -10 dried chili pods
10 garlic cloves, minced
2 bay leaves
3 teaspoons salt
1 teaspoon cumin
1 teaspoon ground red pepper
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 tablespoon sugar
1 tablespoon dried onion flakes
2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
3 tablespoons flour
6 teaspoons cornmeal
1/4 cup water
1 (16 ounce) can dark red kidney beans (more to taste)
1 (15 1/2 ounce) can pinto beans (more to taste)
1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)

Steps:

  • Heat olive oil in a large pot.
  • Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
  • Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
  • Reduce heat and simmer for an hour.
  • Remove the chili pods and any stems that may have fallen off the pods.
  • Add the bay leaves through the Mexican Chili Powder and stir.
  • To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
  • Add the Beans and Tomatoes.
  • Mix well and bring to a boil.
  • Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
  • NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

CARROLL SHELBY'S CHILI



Carroll Shelby's Chili image

This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.

Provided by MaryMc

Categories     One Dish Meal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/4 lb suet or 1/4 cup cooking oil
1 lb beef round steak, coarse chili grind
1 lb beef chuck, coarse chili grind
8 ounces can tomato sauce
12 ounces beer
2 tablespoons crushed red chili peppers
2 medium garlic cloves, minced
1 small onion, finely chopped
1 1/4 teaspoons dried oregano (preferably Mexican)
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 1/4 teaspoons salt
1/8 teaspoon cayenne pepper
3/4 lb monterey jack cheese, grated

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.

Nutrition Facts : Calories 1122.8, Fat 85.8, SaturatedFat 44.4, Cholesterol 242.7, Sodium 1615.3, Carbohydrate 11.4, Fiber 1.5, Sugar 3.9, Protein 68.3

DAVE'S OLD FASHIONED CHILI



Dave's Old Fashioned Chili image

I have a 1994 edition of Colorado Cooks for Education. There are over 400 celebrity contributors, one of which is Dave Thomas, founder of Wendy's. Here is his recipe for chili. I think it's different than what is served today! I have not tried this recipe to compare, but thought it would be interesting to include it for all us chili fans.

Provided by Toni in Colorado

Categories     Meat

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15

2 lbs ground beef
1 quart tomato juice
29 ounces tomato puree (1 large can)
15 ounces kidney beans (1 can dark red, drained)
15 ounces beans (1 can small red beans, drained)
1 1/2 cups onions, chopped (1 medium onion)
1/2 cup celery, diced
1/4 cup chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

  • In a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
  • A note added: "Dave likes to add fresh, chopped onions on top of his chili serving.".
  • My note: I'm guessing that by "small red beans" he meant pinto beans.
  • This yields 16 (8 ounce) servings.

CARROLL SHELBY'S CHILI CON CARNE



Carroll Shelby's Chili Con Carne image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 3h45m

Yield Four to six servings

Number Of Ingredients 15

1 pound round steak
1 pound chuck steak
1/2 cup peanut, vegetable or corn oil or an equal amount of fat rendered from fresh suet
1 cup finely chopped onions
1 tablespoon finely minced garlic
1/4 cup chili powder
1 1/4 teaspoons dried oregano
1/2 teaspoon paprika
Salt, if desired
1 teaspoon cumin powder
1 cup tomato sauce
1 1/2 cups beer (one 12-ounce can)
1/2 to 1 teaspoon cayenne pepper
3/4 pound goat cheese, crumbled
1/2 teaspoon cumin seeds

Steps:

  • Cut the meat into quarter-inch cubes.
  • Heat the oil in a skillet and cook the meat, stirring often, until browned.
  • Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
  • Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
  • Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 1 gram

DAVE'S CHILI (WITH HELP FROM CARROLL SHELBY) RECIPE



Dave's Chili (with help from Carroll Shelby) Recipe image

Provided by Tinkysmom55

Number Of Ingredients 9

1 package Carroll Shelby chili mix
1 green pepper, chopped
1 onion, chopped
1 pound lean ground beef
1 can (14.5 oz) diced tomatoes
2 cans (5 oz each) tomato sauce
2 cans (14.5 oz each) kidney beans
1 can (14.5 oz) pinto beans
salt and pepper

Steps:

  • Brown ground beef in large pot. Remove from pot with slotted spoon and set aside; add green pepper and onions and cook about 5 - 6 minutes. Drain peppers and onions. Add diced tomatoes, tomato sauce, spice packet to pot and stir. Add ground beef. Stir and simmer on medium low heat for 30 minutes. Add beans and cook on low for 1 hour. Mix mesa flour from kit with water to make a paste and add to chili; bring to a boil then reduce heat and simmer for 30 minutes. You may need to add water to get the proper consistency.

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