Marlboro Chili Recipe
Whether you prefer the Marlboro Award-Winning Spicy Chili Recipe or the Headquarters Chili from the Marlboro Chili Book, there’s no denying that this dish is a true testament to cowboy cooking at its finest.
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Servings: 32
Calories: 477kcal
Equipment
- Skillet
- bowl
- knife
- Measuring Cup
Ingredients
- 4 Small Green Peppers
- 6 pounds of Coarsely Ground Beef
- 1/2 cup Vegetable Oil
- 4 Medium Onions thinly sliced
- 96 ounces of Diced Tomatoes
- 8 tablespoons Chili Powder
- 4 Cloves of Garlic crushed
- 2 cups Water
- 96 ounces of Pinto Beans
- 4 teaspoons Ground Cumin
- 1/2 teaspoon Tabasco Hot Sauce
Instructions
- In a large pot, cook the beef over medium heat until it’s browned and fully cooked. Drain any excess fat.
- Add the green peppers and onions to the pot. Sauté for about 5 minutes until they slightly soften.
- Stir in the garlic, chili powder, cumin, and hot sauce. Cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes and water, and stir to combine all the ingredients.
- Bring the chili to a boil, then reduce the heat and let it simmer for about 30 minutes.
- Stir in the pinto beans and continue cooking for another 15-20 minutes until they’re heated through and the chili reaches your desired consistency.
- Serve the chili hot, garnished with your choice of toppings like shredded cheese, diced onions, or sour cream.
Notes
- For a thicker chili, use less water. If you prefer a thinner consistency, add more water.
- Adjust the amount of hot sauce according to your preferred level of spiciness.
- Experiment with different toppings to customize the dish to your liking. Some popular options include avocado, jalapenos, and corn chips.