Firehouse Chili (Classic)
Submitted by Marieclaire
Old-school firehouse chili with beef suet, long slow simmer, and layers of heat from chile powder, paprika, cumin, and red pepper flakes. Four-hour labor of love for authentic Texas-style flavor.
YIELD
6 servingsPREP
30 minCOOK
4 hrsREADY
4 hrsThis is the kind of chili that takes all afternoon and rewards you with deep, complex flavor that shortcuts just can’t match.
You start by rendering beef suet in a Dutch oven, then brown lean ground beef with garlic and a serious arsenal of spices: chile powder, hot paprika, red pepper flakes, cumin, and white pepper. The whole thing simmers covered for 2 hours, then uncovered for another 90 minutes to develop that rich, concentrated flavor.
Kidney beans go in at the very end so they don’t turn to mush. The result is thick, beefy chili with layers of smoky heat and that unmistakable depth that only comes from time.
This is weekend chili, the kind you make when you’re home all day and want the house to smell incredible. Perfect for a crowd or serious leftovers.
Ingredients
Directions
Heat suet in a dutch oven, over a medium-low flame heat and stir until partially rendered and lightly browned.
Add beef, garlic, chile powder, paprika, salt, pepper, cumin, and red pepper flakes.
Heat and stir for 8 to 10 minuted to brown beef.
Reduce heat, cover, and simmer for 2 hours.
Add water, cover, and simmer for 90 minutes, stirring often.
Add beans and simmer, uncovered, for 15 to 30 minutes.
Serve hot.
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