The Marlboro Award Winning Spicy Chili
Dive into the bold, smoky flavors of The Marlboro Award Winning Spicy Chili—a hearty dish that lives up to its name. Perfectly seasoned ground beef melds with fire-roasted chipotle peppers in adobo sauce, diced jalapeños, and an aromatic blend of cumin, smoked paprika, and chili powder for a rich and complex flavor profile. This crowd-pleasing chili is simmered to perfection with tender kidney and black beans, zesty tomatoes, and a splash of beef broth to create a thick, satisfying texture. Whether you prefer it blazing hot with cayenne pepper or mild enough to savor with classic garnishes like sour cream, cheddar cheese, and tortilla chips, this recipe brings award-winning quality to your table. Ideal for game day, family dinners, or a cozy night in, this spicy chili is guaranteed to impress. Ready in just under two hours, it serves six and invites you to savor every bold and comforting bite!
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Ingredients
- 2 pounds ground beef (80% lean)
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 jalapeños, diced (seeds removed for less heat)
- 2 chipotle peppers in adobo sauce, chopped
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 15 ounces dark red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups beef broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional, for serving)
- 1 cup shredded cheddar cheese (optional, for serving)
- 1 bag tortilla chips (optional, for serving)
Directions
Step 1
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil.
Step 2
Once the oil is hot, add the diced onion and jalapeños. Sauté for 5-7 minutes, or until softened.
Step 3
Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Step 4
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks. Drain off any excess fat, if needed.
Step 5
Stir in the chipotle peppers, tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to allow the spices to become fragrant.
Step 6
Add the diced tomatoes, beef broth, kidney beans, and black beans. Stir well to combine.
Step 7
Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 60 minutes, stirring occasionally to prevent sticking.
Step 8
After 60 minutes, remove the lid and let the chili simmer for another 15-20 minutes, or until it thickens to your desired consistency.
Step 9
Taste and adjust seasoning with additional salt or spices, if needed.
Step 10
Serve hot, garnished with chopped cilantro, a dollop of sour cream, shredded cheddar cheese, and tortilla chips, if desired.
Nutrition Facts
| Serving size | (3866.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5400.3 |
| Total Fat 326.5g | 0% |
| Saturated Fat 120.6g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 806.2mg | 0% |
| Sodium 8950.0mg | 0% |
| Total Carbohydrate 365.5g | 0% |
| Dietary Fiber 76.5g | 0% |
| Total Sugars 46.6g | |
| Protein 268.2g | 0% |
| Vitamin D 80.2IU | 0% |
| Calcium 1876.4mg | 0% |
| Iron 49.5mg | 0% |
| Potassium 8120.1mg | 0% |
Source of Calories