Marks Firehouse Chili Recipes

FIREHOUSE CHILI

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. -Richard Clements, San Dimas, California

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

Firehouse Chili image

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

Ingredients

2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano

FIREHOUSE CHILI

Provided by Food Network

Time 50m

Yield 10 to 15 servings

Number Of Ingredients 23

Firehouse Chili image

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.

Ingredients

12 ounces tomato paste
16 ounces tomato sauce
1 (24-ounce) can kidney beans, drained
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1/2 cup chili powder
2 tablespoons parsley
2 teaspoons oregano
1 (24-ounce) can pork and beans
1/2 teaspoon salt
1/2 teaspoon pepper
1 (24-ounce) can chili hot beans
1 tablespoon chipotle powder
1 teaspoon habenero chile powder
4 whole red habaneros
6 jalapenos
2 New Mexican chiles
1/2 pound elbow macaroni or spaghetti
1 pound steak, cut of choice
1 pound ground beef
1 pound ground pork
1/2 (12-ounce) can or bottle of beer

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

Firehouse Chili image

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

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs ground beef (for the diet concious you can also use ground turkey)
1 large onion, chopped
1 fresh garlic clove, minced
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
2 tablespoons chili powder
2 (8 ounce) cans Ro-Tel tomatoes, undrained
1 (8 ounce) can tomato sauce
2 (16 ounce) cans dark red kidney beans, undrained
5 1/2 ounces tomato juice

THE ULTIMATE FIREHOUSE CHILI RECIPE

I saw this recipe online some four or five years ago, modded it each time that I made it, and eventually came to the below listed version as my personal favorite. Seems as though it won some contest in California. Could be wrong on that, but that is all I remember. I love it. Maybe one of you all will like it too. Tips. The type of beer is up to you. The coffee, I use a dark roast or espresso. Decaf or regular, I just use what is around. Make sure not to use pickled red peppers. They need to be preserved in salt and water only. Preferably charred before being jarred. More details - please mince the poblanos and serranos, and rough chop the onion. Use an old, angry, bitter onion. I am serious.

Provided by Chef Valbowski

Categories Steak

Time 10h

Yield 12 serving(s)

Number Of Ingredients 27

The Ultimate Firehouse Chili Recipe image

Steps:

In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.

Nutrition Facts : Calories 624.1, Fat 28.9, SaturatedFat 10.3, Cholesterol 108.8, Sodium 1499, Carbohydrate 47.8, Fiber 13.6, Sugar 9, Protein 44.4

Ingredients

12 ounces tomato paste
16 ounces tomato sauce
1 (24 ounce) can red kidney beans
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1 tablespoon dried ancho chile powder
1/3 cup chili powder
2 tablespoons dried parsley
2 teaspoons oregano
2 teaspoons dried marjoram
2 teaspoons ground thyme
1 (24 ounce) can pork and beans
1 teaspoon sea salt
1 tablespoon ground pepper
1 (24 ounce) can chili hot beans
1 teaspoon habanero sauce
6 serrano peppers
1 poblano pepper
2 (12 ounce) jars red peppers
4 tablespoons garlic paste
1 onion
1 lb steak, sliced thin
1 lb hot Italian sausage
1 lb ground beef
1 lb ground pork
12 ounces beer