The Firehouse Special Recipes

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 SPECIAL

Steps:

• 1. Break up ground beef in skillet and fry with the onion until brown. Drain grease.
• 2. Pour into skillet one bottle of ketchup, stir. Add canned spaghetti, stir again. Add salt and pepper to taste.
• 3. Cover skillet and let simmer about 15 minutes, stirring once or twice. Sprinkle with parmesan cheese if desired. (This is good with italian bread and salad)

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 SPECIAL

Steps:

• 1. Brown beef and onion in oil, stirring to crumble meat.
• 2. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth, then add chiles.
• 3. Cut tortillas in 1 inch squares and make 1 layer in baking dish using half of squares.
• 4. Spread with layer of half of cooked meat, then with half of soup mixture and half of cheese.
• 5. Repeat layers.
• 6. Bake at 325 for 20-30 minutes.
• 7. This recipe is doubled.