FIREHOUSE CHILI
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
Provided by Anita Harris
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Nutrition Facts : Calories 390, Fat 17.2, SaturatedFat 5.6, Cholesterol 57.8, Sodium 959.1, Carbohydrate 33.3, Fiber 10, Sugar 3.2, Protein 27.1
THE BEST FIREHOUSE CHILI
A friend gave this recipe to me and she got it off the internet as it was very similar to her husband's chile who happens to be a fire man. Refrigerate over night in pot before eating. Not essential, but I think it tastes better, as all of the ingredients blend and meld together nicely.
Provided by SueVM
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
- In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
- Add spices and seasonings, stir.
- Add crushed tomatoes.
- Add kidney beans that have been drained and rinsed.
- Add beer, stir.
- Add water or stock (if needed) until desired consistency is reached.
- Bring to a boil, reduce heat to low.
- Simmer for approximately 1 ½ - 2 hours, stirring every so often.
- Serve over rice with a dollop of sour cream and shredded cheese.
FIREHOUSE CHILI
Provided by Food Network
Time 50m
Yield 10 to 15 servings
Number Of Ingredients 23
Steps:
- In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes. Serve with crackers and cheese.
- Serving suggestions: crackers and cheese.
FIREHOUSE STATION 2 HEALTHY CHILI
This is a great healthy and easy-to-make chili, made famous at Firehouse Station No. 2 in Madison, Wisconsin. Serve with corn bread johnny-cakes.
Provided by Zamzowfitness
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h15m
Yield 15
Number Of Ingredients 15
Steps:
- Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes.
- Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.
Nutrition Facts : Calories 391.9 calories, Carbohydrate 42 g, Cholesterol 76.9 mg, Fat 14 g, Fiber 10.6 g, Protein 29.4 g, SaturatedFat 3.8 g, Sodium 1419 mg, Sugar 11.1 g
FIREHOUSE CHILI GUMBO
This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America's Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base - it's more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. "I just want people to remember his sacrifice," he said.
Provided by Sam Sifton
Categories soups and stews
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
- Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
- Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
- Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
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