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"
photo by lesliecoy
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Yields:
-
1 pot
- Serves:
- 8
ingredients
- 1⁄4 lb suet, finely chopped (render suet and discard rind)
- 6 lbs beef, extra lean, coarsely chopped
- 1 cup chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground oregano
- 2 tablespoons salt
- 2 tablespoons cayenne pepper
- 4 garlic cloves, finely minced
- 2 quarts beef stock
- 1⁄2 cup masa harina
- 1⁄2 cup cold water
directions
-
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
Tweaks
-
I no longer add the pinto beans and tomatoes to the chili, now I serve them as sides. Instead of using suet or bacon grease, I now use 1 TBSP of Shortening .
RECIPE SUBMITTED BY
<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>
