The Marlboro Award-Winning Spicy Chili |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is the Marlboro chili cookoff winning recipe! Adjust the heat to taste. Ingredients:
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 |
Directions:
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.
|
|