The Marlboro Award-Winning Spicy Chili
- Ready In:
- 1hr 20mins
- 3 tablespoons olive oil
- 2 tablespoons red chili pepper flakes
- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- 1 tablespoon coriander
- 2 tablespoons paprika
- 1 lb coarsely ground sirloin (It must be ground sirloin, not ground beef, I grind my sirloin on the food processer)
- 1 x-large onion, chopped
- 3 tablespoons minced garlic
- 2 (28 ounce) cans Mexican-style stewed tomatoes
- 1 1⁄2 cups canned red kidney beans, drained (or more if desired)
- 1 cup chopped black olives
- 1⁄2 cup black coffee
- 1⁄2 - 1 cup red wine
- 4 tablespoons chopped fresh cilantro
- 2 scallions, sliced
- 6 drops liquid smoke
- hot sauce
- 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.
Questions & Replies
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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!
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.