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Helen’s Three-Step Hot Chili
The Marlboro Chili Cook-off winner, this recipe uses a few
unexpected ingredients to achieve it's wonderful flavor.

Submitted By: Helen Harrison
Prep. Time: 1:15
Serves: 4-6

2 Tbls. olive oil
2 Tbls. red chili flakes
1 Tbls. ground cumin
1 Tbls. chili powder
1 Tbls. ground coriander
2 Tbls. ground paprika
1 Lb. coarse ground sirloin
l lrg. sweet white onion - chopped
3 Tbls. chopped garlic
(2) 15 oz. cans Mexican-style stewed tomatoes
15 oz. can pinto beans - drained
4.25 oz. can chopped black olives - drained
1/2 cup black coffee
1/2 cup burgundy OR other heavy red wine
1/4 cup chopped fresh cilantro
6 scallions - sliced
6 drops liquid smoke
hot sauce - to taste

Ingredients at Firehouse Pantry

-Brown chili flakes, cumin, chili powder, coriander, and paprika in olive oil.
-Add meat, onions, and garlic and brown.
-Add remaining ingredients and simmer for 1 hour.

Notes: Marlboro Chili Cook-off winner submitted by the recipe's author.

Make It A Meal: Serve with Corn Muffins.

Other Chili recipes on this site:

1 Visitor Comment About This Recipe Submit Yours Below!
  • I used this recipe for a chili cookoff at work and am happy to say I won. It came out very good with a lot of spice and flavor. I tripled the recipe without the liquid smoke or hot sauce.

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