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.
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
FIREMAN BOB'S FIRE HOUSE CHILI
This chili is not for the faint of heart! Those who like HOT chili will LOVE this one. Make sure to use a large crock pot to cook this one in. We used a 7 quart crock pot and it was full. Bob mentions he added his 3/4 of a Hershey Bar secret ingredient at the end. We didn't see it in the instructions, but we made sure to add it. My mouth still may be on fire from this one!
Provided by Bob Cooney @firemanbob65
Categories Beef
Number Of Ingredients 13
Steps:
- Brown the Rib Eye on all sides.
- Brown ground beef in 3 Tbsp. bacon grease. Drain. Add chili powder. Stir together.
- Put all ingredients plus Ground Beef in a Crock Pot on low. Cook at least 8 hours watching the liquid. Award Winning Chili PS...You can adjust this to your liking!
FIREHOUSE CHILI
Provided by Food Network
Time 50m
Yield 10 to 15 servings
Number Of Ingredients 23
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
A friend gave this recipe to me and she got it off the internet as it was very similar to her husband's chile who happens to be a fire man. Refrigerate over night in pot before eating. Not essential, but I think it tastes better, as all of the ingredients blend and meld together nicely.
Provided by SueVM
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 17
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.
FIREHOUSE CHILI
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
Provided by Anita Harris
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 390, Fat 17.2, SaturatedFat 5.6, Cholesterol 57.8, Sodium 959.1, Carbohydrate 33.3, Fiber 10, Sugar 3.2, Protein 27.1
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