Marlboro Texas Red Chili - Hot Hot Hot !

Name: Marlboro Texas Red Chili - Hot Hot Hot !
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 pot, 8 serving(s)
Ingredients: 1/4 lb suet, finely chopped (render suet and discard rind); 6 lbs beef, extra lean, coarsely chopped; 1 cup chili powder; 2 tablespoons ground cumin; 2 tablespoons ground oregano; 2 tablespoons salt; 2 tablespoons cayenne pepper; 4 garlic cloves, finely minced; 2 quarts beef stock; 1/2 cup masa harina; 1/2 cup cold water

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Recipe by Chef #379453

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

READY IN: 40mins

SERVES: 8

YIELD: 1 pot

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

lb suet, finely chopped (render suet and discard rind)
6

lbs beef, extra lean, coarsely chopped
1

cup chili powder
2

tablespoons ground cumin
2

tablespoons ground oregano
2

tablespoons salt
2

tablespoons cayenne pepper
4

garlic cloves, finely minced
2

quarts beef stock
¹⁄₂

cup masa harina
¹⁄₂

cup cold water

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.