Chili, Firehouse

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

Chili, Firehouse

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • STEP ONE INGREDIENTS

  • 2

    lbs. course ground chili meat

  • 1

    lb. beef chuck tender, cut into ⅜-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

  • 1-14½ oz. can beef broth

  • 2

    chicken bouillon cubes

  • 2

    beef bouillon cubes

  • 2

    tsp. onion powder

  • 1

    tsp. garlic powder

  • 1

    Tbsp.chili powder

  • ½

    tsp. salt

  • ¼

    tsp. white pepper

  • STEP THREE INGREDIENTS

  • 5

    Tbsp.chili powder (this was a little HOT, consider reducing this amount)

  • 2

    tsp. garlic powder

  • ½

    tsp. cayenne pepper

  • 4

    tsp. cumin

  • ¼

    tsp. brown sugar

  • 1

    tsp. seasoned salt

  • ½

    tsp. onion powder

Directions

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.


Nutrition

Facebook Conversations