Marlboro Texas Red Chili Hot Hot Hot Recipes

MARLBORO TEXAS RED CHILI - HOT HOT HOT !

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.

RED-HOT CHILI

Steps:

• In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
• Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
• Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

RENO RED CHILI

Steps:

• Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes.
• Remove pods and blend into paste.
• Reserve the chili water.
• Chop onions.
• Crack cumin with rolling pin or grind with mortar and pestle.
• Brew 1 teaspoon oregano leaves in 1 cup of water.
• Brown meat in several batches, add black pepper while browning.
• Brown onions with meat then remove with slotted spoon and reserve.
• Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG.
• Cook ten minutes, using just enough pepper water to keep from burning.
• Stir constantly.
• This cooks the spices into the meat.
• Add chili paste and half of oregano water.
• Cook slowly, adding pepper water as necessary to prevent scorching.
• Add additional oregano to taste, salt to taste.
• The meat should be tender in around 1-1/2 hours.
• Cooking Variations:.
• Add 1 to 2 cans 8 ounce cans of tomato sauce.
• Hand cut meat to about the size of a navy bean.
• (A lot of contestants now use half chili grind and half hand cut).
• Add 2 tablespoons of vinegar 10 minutes before serving.
• Use white pepper instead of black pepper.
• Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).

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.

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

HEATHER'S TEXAS RED CHILI

Steps:

• Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
• Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
• Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

RED CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

TEXAS RED CHILI

Steps:

• Fry suet in Chili Kettle until crisp.
• Then add beef, about a 1 pound at a time, and brown, stirring as it cooks.
• Remove each pound after browning.
• When all meat is browned, return it to the Kettle and add seasonings and beef broth.
• Cover and simmer 1 1/2 - 2 hours.
• Skim off fat.
• Combine cornmeal with cold water and stir thoroughly into chili.
• Simmer 30 minutes.
• Makes about 4 quarts.