Firehouse Chili
From shandy 16 years ago
- 90 minutes to make
- Serves 15
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 home-boys out of a Seattle Firehouse. Read more Once I started making it - that was it!!! I was hooked. :D See less
Ingredients
- 1 pound bacon, diced shopping list
- 2 medium onions, chopped shopping list
- 6 cloves garlic, peeled and crushed shopping list
- 2 jalapeno peppers, seeded and diced shopping list
- 2 red chili pepper, seeded and diced shopping list
- 1 habanero pepper, seeded and diced shopping list
- 3 pounds beef chuck, cut in small cubes (about 1-inch cubes) shopping list
- 4-5 Louisiana spiced sausage links shopping list
- 1 can (28 ounces) crushed tomatoes shopping list
- 1 can (28 ounces) diced tomatoes shopping list
- 1 can (6 ounces) tomato paste shopping list
- 8-10 tablespoons chili powder shopping list
- 2 tablespoons cumin seeds shopping list
- 1 tablespoon oregano shopping list
- 1 tablespoon thyme shopping list
- 2 tablespoons sugar shopping list
- 3 cups beef stock shopping list
- 3 cans (15 ounces each) pinto beans shopping list
- 1 can or SMART PAK(tm) carton of Hormel® chili with beans shopping list
- 2 tablespoons Masa (corn flower) shopping list
- 1 tablespoon crushed red pepper shopping list
- Add to taste: shopping list
- cayenne pepper shopping list
- salt shopping list
- ground black pepper shopping list
- For garnish: shopping list
- Chopped green onions shopping list
- Grated cheddar cheese shopping list
- sour cream shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
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...more
kochhexe
in Butzbach loved it
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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*...more kochhexe
in Butzbach loved it
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Great Chili Recipe
High 5555's
chef_irish
in Gainesville loved it
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