Marlboro Texas Red Chili - Hot Hot Hot !

READY IN: 40mins
SERVES: 8
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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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.
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