The Marlboro Award-Winning Spicy Chili

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is the Marlboro chili cookoff winning recipe! Adjust the heat to taste.

Ingredients Nutrition


  1. In a heavy-bottom stock pot, brown chili flakes, cumin, chili powder, coriander and paprika in olive oil, to release the flavor and aroma.
  2. Add the ground sirloin, onions and garlic; brown.
  3. Add all other ingredients.
  4. Simmer for 2-3 hours.


Most Helpful

I used 1 lb. ground sirloin and 1 lb. ground pork loin, we like our chili thick. I increased all other ingredients to accomodate the extra meat. I didn't have Mexican style stewed tomatoes, so I used whole canned tomatoes and added a can of Mexican style diced tomatoes with green chilies (extra hot). Used navy beans instead and some Graber's vine ripend olives. I served it with Mirj's Hungarian Cucumber Salad with Sour Cream on the side. We actually topped the chili with some of the cucumbers and it's delicious! Thank you Kittencal Bass for a keeper!

Grace Lynn December 09, 2003

Excellent chili recipe. I used 1 lb of lean ground beef and 1 lb of lean ground pork. Also added in a can of hot diced chili's since I couldn't find the Mexican style stewed tomatos. Didn't add the liquid smoke because I didn't have that either but will look for it to try next time. I made it in the stock pot but moved it to simmer all day in the slow cooker. Was even better the next day. Served it topped with grated cheese and sour cream.

Debi November 13, 2006

Well, we were not real crazy about this, real spicy, that's ok, but it overpowered the flavor.

Baby Chevelle October 12, 2006

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