Recipe

Firehouse Chili Recipe

Add Step-by-Step Photos	Shandy / All my dishes 10 months, 4 weeks ago Okay, I love chili and especially with cornbread on the bottom of the bowl and sourcream, green onions, and sharp cheddar cheese on top of the chili. The combo to be is heaven. This chili is from a Hormel cook-off several years ago from one of our ... More Prep:20m Cook:90m Servings:15	Shandy
	yummy meaty thick intenseflavor spicy bacon sausage peppers toppings

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kochhexe

Ingredients

1 pound bacon, diced

2 medium onions, chopped

6 cloves garlic, peeled and crushed

2 jalapeno peppers, seeded and diced

2 red chili pepper, seeded and diced

1 habanero pepper, seeded and diced

3 pounds beef chuck, cut in small cubes (about 1-inch cubes)

4-5 Louisiana spiced sausage links

1 can (28 ounces) crushed tomatoes

1 can (28 ounces) diced tomatoes

1 can (6 ounces) tomato paste

8-10 tablespoons chili powder

2 tablespoons cumin seeds

1 tablespoon oregano

1 tablespoon thyme

2 tablespoons sugar

3 cups beef stock

3 cans (15 ounces each) pinto beans

1 can or SMART PAK(tm) carton of Hormel® Chili with Beans

2 tablespoons Masa (corn flower)

1 tablespoon crushed red pepper

Add to taste:

Cayenne pepper

Salt

Ground black pepper

For garnish:

Chopped green onions

Grated cheddar cheese

Sour cream

Directions

In a large saucepan or Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crisp. Drain off all but 2 tablespoons of the bacon fat. Add diced onions, crushed garlic, and seeded and diced peppers and cook until soft, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, brown the chuck and sausage links in the reserved back fat as needed (or use vegetable oil). If the skillet is not large enough to hold all of the meat in one layer, brown in several batches, removing each batch to a plate or bowl as it is finished. Use 1 cup of the beef stock to deglaze the browning pan. When the onions and vegetables are soft, add the browned meat to the pan. Then add the crushed and diced tomatoes, tomato paste, seasonings, 1 cup of beef stock used to deglaze the meat browning pan, the remaining 2 cups stock, the pinto beans and the Hormel® Chili. Bring to a simmer. Add to 2 tablespoons of Masa flour. Reduce heat, cover and simmer over low heat about 1 hour or until meat is tender.

Season to taste with 1 or 2 dashes of cayenne pepper, salt and ground black pepper. Serve with garnishes on the side.

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Comments

zena824 10 months, 4 weeks ago said:
When I saw this recipe... I automatically thought of the cornbread and then you posted it.... You read my mind.... This is awesome.. cant wait to try it this fall when it cools off some....Thanks

thegoldminer 10 months, 3 weeks ago said:
Dang,that is one recipe. JJ

pintobean 10 months, 2 weeks ago said:
This sounds great.Do you have to sit in the creek the next day?

Bean
lol,lol

dond 8 months, 1 week ago said:
This looks absolutely wonderful, although I'll probably experiment with omitting the tomato products. I also don't think I'll go with the Hormel chili. But the great thing about a recipe like this one is that it leaves ample room for personalization and improvisation. For the sausage, do you ever use Andouille? My guess is that it would be a perfect addition.

mpierce 6 months ago said:
This sounds good to me and with cool weather finally approaching on the east coast I am going to give it a try. Also I agree cornbread in the bowl, onions and extra sharp (wagon wheel) cheddar.
Thanks Mark

cabincrazyone 2 months ago said:
I've always put spaghetti under the chili, not heard of cornbread ... sounds like a very good fit, I'll try it. I might have to quarter the portions .... my Firehall is much smaller. :^) Thanks

kochhexe 1 month, 1 week ago said:
You sure know how to make and eat chili, Shandy. ahhh, that reminded me of way back when i lived in the USA. the only way to eat it! and with the sharp cheddar on top.Shandy, dear, you must have peeked when I ate it....:-)it will be my comfort food for Monday- don't feel like going out to shop today.Thank you so much for posting and cheering me up. Hugs to you, hope your tests came out tops!
Renate

kochhexe 1 month, 1 week ago said:
P.s.: wish you could fed-ex me the finished product, or at least
4-5 Louisiana spiced sausage links and
some Hormel chili. if only i knew what these sausages were like, maybe i could get my butcher to make some dozen for me to freez? *sigh* sometimes it sure is hell to be so far away from the ingredients in these recipes. i can substitute some - but not all. life sure is tough - on top of all the rest.:-)

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