Chili, Firehouse

By á-2068

This recipe was created by local Firefighters. Very thick and meaty. The addition of beans would be OK.

Ingredients

• STEP ONE INGREDIENTS
• 2 lbs. course ground chili meat
• 1 lb. beef chuck tender, cut into 3/8-inch cubes
• 1 large white onion
• 1 green pepper
• 1 red pepper
• 1 tsp. cooking oil
• 1 tsp. seasoned salt
• STEP TWO INGREDIENTS
• 1-12 oz. can of whole tomatoes
• 1-12 oz. can of Rotel
• 1-14 1/2 oz. can beef broth
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 2 tsp. onion powder
• 1 tsp. garlic powder
• 1 Tbsp.chili powder
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• STEP THREE INGREDIENTS
• 5 Tbsp.chili powder (this was a little HOT, consider reducing this amount)
• 2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 4 tsp. cumin
• 1/4 tsp. brown sugar
• 1 tsp. seasoned salt
• 1/2 tsp. onion powder

Preparation

Step 1

STEP ONE
1. In a 4-quart heavy saucepan, add the Step One ingredients and brown the meat.

STEP TWO
1. Bring beef broth, tomatoes and Rotel to a slight boil.
2. Combine seasonings and add to the beef mixture.
3 Return to a boil. Reduce heat and simmer for 1 hour.

STEP THREE
1. Combine seasonings and add to beef mixture.
2. Bring to a boil. Reduce heat and simmer for at least one hour, the longer the better. Add water or beef broth for consistency.