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Marlboro Texas Red Chili - Hot Hot Hot !

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“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”
1 pot

Ingredients Nutrition


  1. optional:
  2. can of pinto beans, rinsed
  3. can chopped tomatoes.
  4. Substitute:
  5. grease from 1/4 lb. bacon in place of suet.
  6. Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
  7. ( this leaves most of the grease and juice in the browning pan)
  8. When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
  9. Cover and simmer for 2 hours. Skim fat.
  10. Combine masa (harina) and cold water and stir into chili.
  11. Simmer for 30 minutes.
  12. NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
  13. NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
  14. Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.

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