The Marlboro Award Winning Spicy Chili Food

THE MARLBORO AWARD-WINNING SPICY CHILI

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.

BEST AWARD-WINNING CHILI

Steps:

• Brown hamburger, onion, green pepper and garlic, then drain(there isn't usually much to drain with the ground sirloin).
• In large pot, dump in meat mixture.
• Add both beans, water, tomatoes and tomato sauce.
• Add spices and stir.
• Add brown sugar and stir.
• Cook for 20-30 minutes.
• Serve with cheddar cheese, sour cream, crackers.

TEQUILA FLATS SMOKED CHILI

Steps:

• Heat olive oil in large cast iron pot on high. When oil is hot, add cubed beef and cook until browned, stirring occasionally.
• When beef is browned, remove from pot and set aside. Drain any liquid from the pot.
• Return pot to stove and, on medium-high heat, cook the pork sausage and chopped onions until sausage is cooked and onions are translucent.
• At this point, return the cubed beef to the pot along with all the remaining ingredients.
• Stir well, cover and simmer on low to med.-low for 3 to 4 hours stirring occasionally, until beef brisket is tender and chili has thickened.
• Ladle into bowls and garnish with shredded cheese blend & green onions.
• American beer (tequila/lime) substitutes Mexican beer.
• 3 to 4 fresh jalapeños, seeded & chopped, substitutes chipotle pepper.

NANA'S MUTTON SHANK CASSEROLE

Steps:

• Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180º for one hour, turning shanks over once. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube, and a dessertspoon of soy sauce. Add salt and pepper to taste.
• Now add sufficient potatoes for the meal, cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest) and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt to taste. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again.
• Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.

CHILI COOKOFF WINNER

Steps:

• Combine all ingredients in a crock pot or a 4 quart (or larger) pot on the stove.
• Cook over medium heat (or high if using a crock pot) until hot.

MOMEO'S BEANLESS SPICY CHILI

Steps:

• Brown ground chuck and onions in a large pan.
• In a separate pot, heat all tomato goods, garlic, andoullie, chili powder, pepper flake, black pepper, brown sugar, Worcestershire sauce, and cinnamon to a boil.
• Add cooked ground chuck and onion to pot with tomato mixture.
• Boil on low/medium until thick and some water is cooked out about 1 hour.