Free Marlboro Cookbook Recipes

THE MARLBORO AWARD-WINNING SPICY CHILI

The Marlboro Award-Winning Spicy Chili image

Make and share this The Marlboro Award-Winning Spicy Chili recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Weeknight

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 609.2, Fat 34.5, SaturatedFat 9.6, Cholesterol 76, Sodium 2339.6, Carbohydrate 43.4, Fiber 11.4, Sugar 2.6, Protein 32

HEADQUARTERS CHILI

Headquarters Chili image

When the outfit got back after months out on a cattle drive, the headquarters cook took over. He had more fixin's to work with, and after a lot of mixin' and tastin' he'd serve up a smooth, thick chili the cowboys could really dig into. It is an easy and simple way of making this Chili.

Provided by Grant S.

Categories Meat

Time 1h25m

Yield 4 Quarts, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs coarsely lean ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 garlic cloves, crushed
3 (1 lb) cans tomatoes
4 -5 tablespoons chili powder
2 teaspoons crushed cumin seeds or 2 teaspoons ground cumin
1/4 teaspoon Tabasco sauce
1 cup water
3 (15 ounce) cans pinto beans or 3 (15 ounce) cans canned kidney beans

Steps:

Cook beef, green peppers, onions and garlic in Chili Kettle until beef is lightly browned.
Add all ingredients except beans. Cover and simmer 45 minutes.
Stir in undrained beans; cover and simmer 25 minutes.

Nutrition Facts : Calories 781.1, Fat 25.6, SaturatedFat 9.7, Cholesterol 147.4, Sodium 218.9, Carbohydrate 72.3, Fiber 24.4, Sugar 9.2, Protein 67.7

DEVILED EGGS BY MARLBORO COUNTRY COOKBOOK

Deviled Eggs by Marlboro Country Cookbook image

This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.

Provided by msdoolittle

Categories Christmas

Time 1h

Yield 24 Deviled Eggs

Number Of Ingredients 8

Ingredients

12 large hard-cooked eggs
1/2 cup mayonnaise (I use Miracle Whip)
2 teaspoons sweet pickle juice (Dill can be used)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne

Steps:

Peel Eggs.
Cut in half lengthwise.
Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
Add remaining ingredients and mix (squish) well.
Spoon (or cut corner off zip lock and pipe) filling into the whites.
Refrigerate until serving.

BIG OL' MESS

Big Ol' Mess image

This recipe came from a Marlboro cookbook and is just wonderful. It is very easy yet will taste amazing. Each time I make it I am asked for the recipe. This is a can't-fail dish for backyard cookouts, tailgate parties, etc. The picture is from the internet because the last time I made this was at a bar-b-que and I didn't get a...

Provided by Jeanne Benavidez

Categories Other Main Dishes

Time 1h

Number Of Ingredients 7

Ingredients

1 lb smoked sausage, cut into bite-size chunks
3 jalapeno peppers, sliced
1 green belll pepper, cut into bite-size chunks
1 medium sweet onion, cut into bite-size chunks
1 foil cooking bag
1/4 c tabasco sauce
1 jar(s) (10 oz) sweet & sour sauce

Steps:

1. Place sausage, peppers and onion in foil bag.
2. In a small bowl, mix the Tabasco and sweet & sour sauce and pour over mixture in foil bag.
3. Fold the edge tightly to seal.
4. Place the foil bag on the grill and cook for 45 minutes. Turn every 15 minutes to ensure even cooking.
5. Slit open and serve out of the bag.

MARLBORO TEXAS RED CHILI - HOT HOT HOT !

Marlboro Texas Red Chili - Hot Hot Hot ! image

Oh No ! I lost my cookbook for Marlboro Texas Red ! I had the paperback cookbook recipe for this - and have fixed it for YEARS now. The best flavor ever - but Way too hot for me. My hubby, however, loves it's head sweat producing heat. To tame it down so I,too, can enjoy it, I add two cans of rinsed Pintos and a can of chopped tomatoes. Believe me - it is still plenty hot ! Instead of the Suet the recipe calls for I cook 1/4 lb of bacon down and use the grease from it. Since the beef I use is very lean, the end result is not grease laden, but I do cool it to remove any grease that rises to the top. To serve I place a slice of cornbread on the bottom of the bowl, ladle the chilli over and top with grated cheddar cheese

Provided by lesliecoy

Categories One Dish Meal

Time 40m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 lb suet, finely chopped (render suet and discard rind)
6 lbs beef, extra lean, coarsely chopped
1 cup chili powder
2 tablespoons ground cumin
2 tablespoons ground oregano
2 tablespoons salt
2 tablespoons cayenne pepper
4 garlic cloves, finely minced
2 quarts beef stock
1/2 cup masa harina
1/2 cup cold water

Steps:

optional:.
can of pinto beans, rinsed
can chopped tomatoes.
Substitute:.
grease from 1/4 lb. bacon in place of suet.
Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
( this leaves most of the grease and juice in the browning pan)
When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
Cover and simmer for 2 hours. Skim fat.
Combine masa (harina) and cold water and stir into chili.
Simmer for 30 minutes.
NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.

Nutrition Facts : Calories 2517.8, Fat 258.5, SaturatedFat 108.5, Cholesterol 346.8, Sodium 2996.2, Carbohydrate 15.7, Fiber 6.8, Sugar 1.4, Protein 34.3

BIG OL' MESS (SMOKED SAUSAGE IN SPICY SWEET SAUCE)

Big Ol' Mess (Smoked Sausage in Spicy Sweet Sauce) image

This is a grilling recipe, and one that easily transfers to the campfire when camping. You can make it up ahead of time, put it into a cooler of ice and skip the mess at the campsite. A great dish from Marlboro.

Provided by Bone Man

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb smoked sausage, cut into chunks
3 jalapeno peppers, sliced
1 green bell pepper, de-seeded and cut into chunks
1 sweet onion, peeled and cut into chunks
1/4 cup Tabasco sauce
10 ounces sweet and sour sauce

Steps:

Make an aluminum foil bag. Use 2 12" x 18" sheets of heavy-duty foil (or double regular foil) and, (after the ingredients are in the bottom half), crimp the top half on.
Put the sausage, green pepper and onions in the bottom half of the foil bag.
Mix the Tabasco up with the sweet and sour sauce and pour it over the sausage mix. Seal the foil bag with the top half. Make sure it is "leak-proof".
Place on the grill (gas or charcoal) and cook for a total of 45 minutes, turning after each 15 minutes.
You can slit the bag open when done and serve from it at the campsite.
If you are cooking this in the hot coals of a campfire, reduce the total cooking time by about 15 minutes and turn every 5 minutes.

Nutrition Facts : Calories 426.9, Fat 32.8, SaturatedFat 10.8, Cholesterol 70.1, Sodium 1278.3, Carbohydrate 16.8, Fiber 1.6, Sugar 11.1, Protein 15.8

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