THE MARLBORO AWARD-WINNING SPICY CHILI
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
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
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
CHILI SEASONING MIX
This is from The Marlboro Country Cookbook I think it has a nice earthy taste to it. I also like to add 4tsp. coriander seeds, I toast all the seed and then grind them. Hope you enjoy.
Provided by Vicki in Kansas Bro
Categories Low Cholesterol
Time 30m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Add 3 tablespoons to each pound of meat when making chili.
- Replace commercial chili powder in favorite recipes.
- Use to season meat for tacos or taco salad.
- Add to ground beef for grilled burgers or a meat loaf.
Nutrition Facts : Calories 64, Fat 2.7, SaturatedFat 0.4, Sodium 1245.2, Carbohydrate 11.8, Fiber 5.9, Sugar 2.4, Protein 2.7
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
TEXAS CHUCKWAGON CHILI
This came from what most likely is the strangest cookbook purchase I've ever made--attached to a carton of Marlborough cigarettes, sometime in the 1970's, I think it was. CHUCKWAGON COOKING FROM MARLBORO COUNTRY. I bought the carton of cigarettes (I'm a NON-SMOKER) just to get the recipes! When I prepare this chili for my family, we serve it with crackers, Fritos, green and black olives, slices of apples and cheese.
Provided by Wilmom
Categories Meat
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in a large skillet or Dutch oven.
- Add seasonings and water.
- Heat to boiling.
- Reduce heat, cover and simmer 1 1/2 hours.
- Skim off fat.
- Stir in cornmeal, uncover, and simmer for 30 minutes.
- Stir occasionally.
- Serve with pinto beans and cornbread(you may even add 2 15 oz. cans drained and rinsed pinto or kidney beans, if you wish. It adds 4 servings to the quantity given below.).
- This tastes even better the next day! Leftovers can be used to make chili dogs; or place on a plate a layer of Tostitos, a layer of chili, then layer the following for a delicious, quick dinner salad: lettuce, shredded cheddar cheese, chopped green onions, chopped tomatoes. Serve with dollop of sour cream and picante sauce on the side.
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