The Best Firehouse Chili 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).

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.

FIREHOUSE CHILI

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.

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.

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.

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.

FIREHOUSE CHILI RECIPE - (4.4/5)

Steps:

• In a large frying pan, brown your meat. Season it with salt and pepper. Drain, leaving some fat in the pan. Add your peppers, onions, and garlic to pan. Add more salt and pepper. Fry till a bit softened. In a large pot, we use 8 quart, add your crushed tomatoes, meat, veggies, salt, pepper, cumin, chili powder, paprika, and cayenne. Bring to a low boil, lower to a simmer and cook for 2 hours, uncovered. Add your drained beans, cook 1 hour more. Delicious!

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.