The Firehouse Special Recipes

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FIREHOUSE SPECIAL



Firehouse Special image

Provided by JANET JORDAN

Categories     Tacos & Burritos

Time 45m

Number Of Ingredients 8

3 lb ground round
2 small onion, diced
2 Tbsp oil
4 can(s) cream of chicken soup
2 can(s) milk
8 oz green chiles, diced
48 corn tortillas
2 lb cheddar cheese, shredded

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.

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

FIREHOUSE CHILI AND CORNBREAD CASSEROLE



Firehouse Chili and Cornbread Casserole image

Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.

Provided by Chef John

Categories     Main Dish Recipes     Casserole Recipes

Time 2h

Yield 10

Number Of Ingredients 22

1 tablespoon olive oil
1 yellow onion, diced
2 teaspoons kosher salt, or more to taste
2 pounds ground beef
2 tablespoons all-purpose flour
½ cup diced poblano pepper
3 cloves garlic, crushed
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (15 ounce) can fire-roasted diced tomatoes
1 (15 ounce) can fire-roasted crushed tomatoes
2 cups water, or as needed
1 (16 ounce) can kidney beans, rinsed and drained
2 (7.5 ounce) packages corn muffin mix (such as Jiffy®)
1 cup grated white Cheddar cheese, divided
2 large eggs
1 cup milk
¼ cup sour cream, or to taste
¼ cup chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g

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

FIREHOUSE SPECIAL



Firehouse Special image

A friend of my mother's had a friend who was a firefighter. He said that while they were at the firehouse, they came up with this very easy and quick dish. It is a tasty dish and kids really love it! Sometimes I make this when I need something quick and easy.

Provided by Priscilla Smith

Categories     Beef

Time 30m

Number Of Ingredients 5

1 1/2 lb ground beef
1 large onion, chopped
1 bottle ketchup
2 can(s) spaghetti (ex: franco american)
salt and pepper to taste

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 JAMBALAYA



Firehouse Jambalaya image

This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

1 whole chicken, (3 to 4 pounds), rinsed and patted dry
1/2 medium onion, plus 2 chopped medium onions
3 whole garlic cloves, plus 3 minced garlic cloves
1/4 cup coarse salt
2 (14-ounces each) whole peeled tomatoes
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon hot sauce
1/4 cup vegetable oil
1 1/2 cups chopped celery
1 green bell pepper, ribs and seeds removed, chopped
1 red bell pepper, ribs and seeds removed, chopped
1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
2 cups long-grain white rice
1 pound medium shrimp, (about 30), peeled, deveined, and tails removed

Steps:

  • In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.
  • In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.
  • Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.
  • In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.

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