Marlboro Chili Recipe 1976 Food
HEADQUARTERS CHILI
When the outfit got back after months out on a cattle drive, the headquarters cook took over. He had more fixin's to work with, and after a lot of mixin' and tastin' he'd serve up a smooth, thick chili the cowboys could really dig into. It is an easy and simple way of making this Chili.
Provided by Grant S.
Categories Meat
Time 1h25m
Yield 4 Quarts, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef, green peppers, onions and garlic in Chili Kettle until beef is lightly browned.
- Add all ingredients except beans. Cover and simmer 45 minutes.
- Stir in undrained beans; cover and simmer 25 minutes.
Nutrition Facts : Calories 781.1, Fat 25.6, SaturatedFat 9.7, Cholesterol 147.4, Sodium 218.9, Carbohydrate 72.3, Fiber 24.4, Sugar 9.2, Protein 67.7
MARLBORO TEXAS RED CHILI - HOT HOT HOT !
Oh No ! I lost my cookbook for Marlboro Texas Red ! I had the paperback cookbook recipe for this - and have fixed it for YEARS now. The best flavor ever - but Way too hot for me. My hubby, however, loves it's head sweat producing heat. To tame it down so I,too, can enjoy it, I add two cans of rinsed Pintos and a can of chopped tomatoes. Believe me - it is still plenty hot ! Instead of the Suet the recipe calls for I cook 1/4 lb of bacon down and use the grease from it. Since the beef I use is very lean, the end result is not grease laden, but I do cool it to remove any grease that rises to the top. To serve I place a slice of cornbread on the bottom of the bowl, ladle the chilli over and top with grated cheddar cheese
Provided by lesliecoy
Categories One Dish Meal
Time 40m
Yield 1 pot, 8 serving(s)
Number Of Ingredients 11
Steps:
- optional:.
- can of pinto beans, rinsed
- can chopped tomatoes.
- Substitute:.
- grease from 1/4 lb. bacon in place of suet.
- Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
- ( this leaves most of the grease and juice in the browning pan)
- When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
- Cover and simmer for 2 hours. Skim fat.
- Combine masa (harina) and cold water and stir into chili.
- Simmer for 30 minutes.
- NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
- NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
- Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.
Nutrition Facts : Calories 2517.8, Fat 258.5, SaturatedFat 108.5, Cholesterol 346.8, Sodium 2996.2, Carbohydrate 15.7, Fiber 6.8, Sugar 1.4, Protein 34.3
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