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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 313.5
  • Total Fat: 19.3 g
  • Cholesterol: 256.0 mg
  • Sodium: 891.7 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 67.4 g

View full nutritional breakdown of Carroll Shelby's Chili Copy Recipe calories by ingredient
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Carroll Shelby's Chili Copy Recipe

Submitted by: TEKGIRL1

Introduction

Kev & I love the Caroll Shelby Texas Chili kits so much that I found a pretty good copy recipe on the Internet. The original calls for 1/2 pound added Suet or 1/2 cup Cooking Oil and 1 pound course ground beef round and 1 pound course ground beef chuck, but we like the plain old lean ground beef browned and drained.

Serving Size: Calories and nutritional value based on ten one cup servings.
Kev & I love the Caroll Shelby Texas Chili kits so much that I found a pretty good copy recipe on the Internet. The original calls for 1/2 pound added Suet or 1/2 cup Cooking Oil and 1 pound course ground beef round and 1 pound course ground beef chuck, but we like the plain old lean ground beef browned and drained.

Serving Size: Calories and nutritional value based on ten one cup servings.

Number of Servings: 10

Ingredients

    2 lb lean ground beef, crumbled browned and drained.

    1 can tomato sauce (8oz.)

    1 bottle beer (12 oz.) suggested Rolling Rock, could use 12 oz. water but that wouldn't be any fun.

    1/4 c chili powder (4 tbls.)

    2 garlic cloves finely chopped, 1 tsp. minced garlic or 1/2 tsp. garlic powder

    1 small onion, approx. 1 cup chopped

    1 1/4 tsp. Oregano, suggested Mexican

    1/2 tsp. paprika

    1 1/2 tsp. cumin, ground

    1 1/4 tsp. salt

    1/4 tsp. cayenne pepper

    1 green bell pepper (or) 1/2 green bell pepper and 1/2 red bell pepper chopped

    1 - 15 oz. can spicey chili beans

    1 - 8 oz. can tomato sauce

    1 - 14.5 oz. can diced tomatoes

Directions

Makes 10 1 - cup servings.

1. Brown and crumble ground beef and drain.

2. 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.

3. 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.



Number of Servings: 10

Recipe submitted by SparkPeople user TEKGIRL1.






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