Moms Firehouse Chili Recipe 485

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FIREHOUSE CHILI



Firehouse Chili image

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

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

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



The Best Firehouse Chili image

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

2 lbs ground beef or 2 lbs ground turkey
2 (28 ounce) cans crushed tomatoes, juice included
2 (28 ounce) cans dark red kidney beans (or 1 can red beans and 1 can of pinto beans)
1 (12 ounce) bottle pilsner beer (or of your choice)
4 -6 stalks green onions, chopped
4 fresh garlic cloves, minced
1 large red bell pepper, diced
2 jalapenos (stemmed, seeded, and minced) or 2 serrano peppers (stemmed, seeded, and minced)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne powder
1 1/2 tablespoons dried oregano
1 tablespoon adobo seasoning
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or to taste)
1/4 cup water (or stock to thin out adding more if necessary)

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.

THE ULTIMATE FIREHOUSE CHILI RECIPE



The Ultimate Firehouse Chili Recipe image

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

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

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

HOOSIER CHILI



Hoosier Chili image

This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. -Jeanne Boberg, Muncie, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 12 servings (about 4-1/2 quarts).

Number Of Ingredients 14

2 pounds lean ground beef (90% lean)
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (46 ounces) tomato juice
1 can (10-1/2 ounces) beef broth
1/2 cup uncooked elbow macaroni
1 can (15 ounces) kidney beans, rinsed and drained

Steps:

  • In a Dutch oven or soup kettle, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last 2; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni during last half hour of cooking time. Stir in the beans and heat through.

Nutrition Facts : Calories 230 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 268mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

FIREHOUSE CHILI



Firehouse Chili image

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

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

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

MOM'S FIREHOUSE CHILI RECIPE - (4.8/5)



Mom's Firehouse Chili Recipe - (4.8/5) image

Provided by carvalhohm

Number Of Ingredients 12

1-1/2 lb. boneless beef chuck roast, cubed
3 onions, sliced
2 c. water
28-oz. can crushed tomatoes
6-oz. can tomato paste
2 stalks celery, sliced
1 green pepper, cut into strips
16-oz. can kidney beans, drained and rinsed
16-oz. can Great Northern beans, drained and rinsed
pepper, garlic powder, dried
parsley, chili powder and hot pepper sauce to taste
14-3/4 oz. can corn, drained

Steps:

  • Place beef, onions and water in a large slow cooker. Add tomatoes with juice and tomato paste; stir well. Add celery, green pepper and beans. Stir in seasonings to taste; top with corn. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours, stirring occasionally. Makes 6 servings.

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