Best Marlboro Texas Red Chili Hot Hot Hot Recipes

THE MARLBORO AWARD-WINNING SPICY CHILI

The Marlboro Award-Winning Spicy Chili image

Make and share this The Marlboro Award-Winning Spicy Chili recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Weeknight

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 tablespoons red chili pepper flakes
1 tablespoon cumin powder
1 tablespoon chili powder
1 tablespoon coriander
2 tablespoons paprika
1 lb coarsely ground sirloin (It must be ground sirloin, not ground beef, I grind my sirloin on the food processer)
1 x-large onion, chopped
3 tablespoons minced garlic
2 (28 ounce) cans Mexican-style stewed tomatoes
1 1/2 cups canned red kidney beans, drained (or more if desired)
1 cup chopped black olives
1/2 cup black coffee
1/2-1 cup red wine
4 tablespoons chopped fresh cilantro
2 scallions, sliced
6 drops liquid smoke
hot sauce

Steps:

In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma.
Add the ground sirloin, onions and garlic; brown.
Add all other ingredients.
Simmer for 2-3 hours.

Nutrition Facts : Calories 609.2, Fat 34.5, SaturatedFat 9.6, Cholesterol 76, Sodium 2339.6, Carbohydrate 43.4, Fiber 11.4, Sugar 2.6, Protein 32

TEXAS RED CHILI

Texas Red Chili image

"Chili pangs" could strike anyone whenever the skies got gray and the wind turned cold. A plate of Texas Red Chili was a sure cure. Hot and Hearty, it is the kind of chili that warms a cowhand's belly and brought them back for more. by Marlbore Country. Our family enjoy this spicy chili on those cold winter days and nights!

Provided by Grant S.

Categories Meat

Time 3h

Yield 4 Quarts

Number Of Ingredients 11

Ingredients

1/4 cup suet, finely chopped (we use 1/4 to 1/2 cup cooking oil)
6 lbs lean beef, coarsely cubed
1 cup chili powder (about 4 1/2 ozs.)
2 tablespoons ground cumin
2 tablespoons ground oregano
1 -2 tablespoon salt (to taste)
1 -2 tablespoon cayenne pepper
4 garlic cloves, minced
2 quarts beef broth
1/2 cup cornmeal
1/2 cup cold water

Steps:

Fry suet in Chili Kettle until crisp.
Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
Remove each pound after browning.
When all meat is browned, return it to the Kettle and add seasonings and beef broth.
Cover and simmer 1 1/2 - 2 hours.
Skim off fat.
Combine cornmeal with cold water and stir thoroughly into chili.
Simmer 30 minutes.
Makes about 4 quarts.

Nutrition Facts : Calories 1302.3, Fat 63.5, SaturatedFat 24.3, Cholesterol 412.6, Sodium 3646.6, Carbohydrate 32.2, Fiber 12.7, Sugar 2.6, Protein 151.5

EXTRA HOT TEXAS CHILI

Extra Hot Texas Chili image

I have had this written down for years. My son and I love it. DH and daughter thought it was on the HOT side. This is really good! We like it served on top of rice with the Pinto beans on the side. Hope you enjoy!

Provided by teresas

Categories Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

40 hot chili peppers, dried or 1/4 cup crushed red pepper flakes
3 dried ancho peppers, seeded, cut into 1-inch pieces and blended with above chiles
1 1/2 lbs beef round steak, cut into 1/2-inch pieces
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 (10 ounce) can beef broth
1 1/3 cups water
1/2 teaspoon dried oregano, crushed
1 (15 ounce) can pinto beans, cooked hot

Steps:

In a large sauce pan, brown half of the meat in hot oil.
With a slotted spoon, remove meat and set aside.
Add remaining meat, onion, garlic, cumin, and ground chile peppers; cook till meat is brown.
Return rest of meat to pan.
Stir in remaining ingredients; bring to a boil and reduce heat.
simmer, uncovered, for 1-1 1/2 hours or until meat is tender, stirring occasionally.
Serve with hot cooked Pinto Beans.

Nutrition Facts : Calories 298.6, Fat 6.5, SaturatedFat 0.9, Sodium 204.5, Carbohydrate 53.5, Fiber 13.1, Sugar 16.3, Protein 14.2