By Chef #379453 on October 15, 2012
"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"
Serving Size: 1 (642 g)
Servings Per Recipe: 8