Firehouse Chili Mac Iris Recipes

FIREHOUSE CHILI

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).

MARK'S FIREHOUSE CHILI

Steps:

• Cook and stir ground beef in a large soup pot over medium heat until meat is browned and crumbly, about 10 minutes. Pour kidney beans, beef bouillon, plum tomatoes, tomato puree, beer, and Worcestershire sauce into beef. Stir in dry onion soup mix, red pepper flakes, dried chipotle pepper, cumin, thyme, and oregano.
• Bring mixture to a boil, reduce heat to low, and cook at a simmer until thickened, 1 to 1 1/2 hours.

THE BEST FIREHOUSE CHILI

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 MAC, IRIS

Steps:

• 1. In large skillet brown all sausage well, set aside to cool. Mince onions and garlic in processor.
• 2. Heat 1/4 cup of evoo in skillet, add the onions and garlic, lower heat, and add brown sugar, cumin, and roma tomatoes. Stirring to combine.
• 3. Add both packages of Hamburger Helper according to the directions on package. Let simmer until all is thickened and bubbly
• 4. Top with cheese of your choice, chopped onion, tomatoes and sour cream or French onion dip . Garlic bread, and salad.

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

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.

MEATLESS CHILI MAC

Steps:

• In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, cumin and salt., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream.