The Marlboro Award-Winning Spicy Chili

The aroma of chili simmering on the stovetop always transports me back to crisp autumn evenings spent with family. My grandfather, a man of few words but immense passion for cooking, particularly chili, always had a pot bubbling away. I can still vividly picture him, sleeves rolled up, carefully adjusting the spices, his eyes twinkling with anticipation. While I never got his exact recipe (a closely guarded secret!), this Marlboro award-winning chili comes incredibly close to that comforting, complex, and slightly smoky flavor that I remember so fondly.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours 20 minutes – 3 hours 20 minutes
• Servings: 4-6
• Yield: 1 large pot
• Dietary Type: Can be gluten-free, dairy-free

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 processor)
• 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, to taste

Equipment Needed

• Heavy-bottom stock pot
• Food processor (optional, for grinding sirloin)
• Cutting board
• Chef’s knife

Instructions

1. In a heavy-bottom stock pot, heat the olive oil over medium heat. Once the oil is shimmering, add the red chili pepper flakes, cumin powder, chili powder, coriander, and paprika. Bloom the spices in the oil for about 1-2 minutes, stirring constantly, until fragrant. This step is crucial for releasing their full flavor and aroma. Be careful not to burn them.

2. Add the ground sirloin, chopped onion, and minced garlic to the pot. Brown the meat, breaking it up with a spoon, until no pink remains. The onions should become translucent and the garlic fragrant. Drain off any excess grease. Using ground sirloin instead of ground beef offers a deeper, richer flavor and avoids excess fat. For the best texture, grind the sirloin coarsely in a food processor yourself.

3. Pour in the two cans of Mexican-style stewed tomatoes. These tomatoes add a touch of sweetness and spice that elevates the chili. Stir well to combine.

4. Add the drained red kidney beans, chopped black olives, black coffee, and red wine. The black coffee deepens the flavor, adding a subtle bitterness that balances the spice. The red wine contributes a richness and complexity. Start with 1/2 cup of red wine and add more to taste, depending on your preference.

5. Stir in the liquid smoke. This ingredient provides that distinctive smoky flavor that makes this chili so special. Be cautious, as a little goes a long way; six drops should be sufficient.

6. Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, stirring occasionally. The longer the chili simmers, the more the flavors will meld together and deepen.

7. About 15 minutes before serving, stir in the chopped fresh cilantro and sliced scallions.

8. Before serving, taste and adjust the seasoning as needed. Add hot sauce to your desired level of spiciness.

Expert Tips & Tricks

• Spice Level Control: For a milder chili, reduce the amount of red chili pepper flakes. If you prefer a spicier chili, add more red chili pepper flakes or a dash of cayenne pepper.
• Meat Quality: Using ground sirloin is key to the flavor and texture of this chili. Avoid using ground beef, which can be too fatty and lack the depth of flavor. Grinding your own sirloin ensures the desired coarseness.
• Slow and Low: Simmering the chili for a long time is essential for developing the complex flavors. Don’t rush the process!
• Make Ahead: This chili tastes even better the next day, as the flavors have more time to meld. Prepare it a day in advance and store it in the refrigerator.
• Vegetarian Option: Substitute the ground sirloin with a plant-based ground meat alternative, or add more beans and vegetables like diced bell peppers and corn.

Serving & Storage Suggestions

Serve the chili hot, garnished with a dollop of sour cream or Greek yogurt, shredded cheddar cheese, extra chopped cilantro, and sliced scallions. A side of cornbread or tortilla chips complements the chili perfectly.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheat the chili gently over medium heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	609 kcal	N/A
Calories from Fat	310 kcal	N/A
Total Fat	34.5 g	53%
Saturated Fat	9.6 g	47%
Cholesterol	76 mg	25%
Sodium	2339.6 mg	97%
Total Carbohydrate	43.4 g	14%
Dietary Fiber	11.4 g	45%
Sugars	2.6 g	N/A
Protein	32 g	63%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Chili: Replace the ground sirloin with an equal amount of plant-based ground meat or add more beans and vegetables. Consider adding diced bell peppers, corn, zucchini, or sweet potatoes.
• Spicier Chili: Add a chopped jalapeño or serrano pepper to the pot along with the onions and garlic. You can also add a dash of cayenne pepper or a few drops of your favorite hot sauce.
• Smoky Chipotle Chili: Substitute the liquid smoke with a tablespoon of chipotle peppers in adobo sauce, finely chopped.
• White Bean Chili: Replace the red kidney beans with cannellini beans or great northern beans for a milder flavor.
• Beer Chili: Substitute the red wine with an equal amount of dark beer, such as stout or porter.

FAQs (Frequently Asked Questions)

Q: Can I use ground beef instead of ground sirloin?
A: While you can, it’s not recommended. Ground sirloin has a richer flavor and less fat than ground beef, resulting in a superior chili.

Q: How long can I store the chili in the freezer?
A: Properly stored in an airtight container, the chili can last in the freezer for up to 2-3 months without significant loss of quality.

Q: Can I make this chili in a slow cooker?
A: Yes! Brown the meat and vegetables on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is this chili gluten-free?
A: As written, the recipe is likely gluten-free. However, always check the labels of your ingredients, especially the hot sauce and stewed tomatoes, to ensure they are certified gluten-free if you have a gluten intolerance.

Q: What’s the best way to reheat frozen chili?
A: Thaw the chili in the refrigerator overnight, then reheat on the stovetop over medium heat until heated through. You may need to add a splash of water or broth to prevent it from drying out.

Final Thoughts

This Marlboro Award-Winning Spicy Chili is more than just a recipe; it’s an invitation to create a comforting and memorable meal. With its rich flavors, customizable spice level, and hearty ingredients, it’s sure to become a family favorite. So, gather your ingredients, put on some music, and enjoy the process of creating this delicious chili. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your creation with loved ones and savor the warmth and joy it brings! I encourage you to try it and leave any feedback or personal twists you’ve added. This chili pairs wonderfully with a crisp amber ale and a side of warm cornbread for the ultimate cozy experience!