Tulsa Fire Department Chili
Submitted by jullee22
Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.
YIELD
8 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThis straightforward chili comes from the Tulsa Fire Department, where they know a thing or two about feeding a hungry crew.
Ground beef and onions brown together, then simmer low and slow with chili powder, cumin, and crushed garlic until the flavors meld into something greater than the sum of their parts.
Pinto beans added near the end stay tender but intact, and a quick flour paste thickens the sauce to just the right consistency.
Serve it Cincinnati-style over a pile of spaghetti, or keep it traditional with a sleeve of saltines.
Chef’s Tips
- Brown the beef thoroughly and drain off most of the grease for a chili that’s rich but not greasy
- Simmer covered for the full 45 minutes before adding beans; this develops deep flavor and tenderizes the meat
- Make the flour paste smooth before adding it to avoid lumps; whisk the flour into cold water until no streaks remain
- This chili tastes even better the next day after the flavors have married overnight in the fridge
Ingredients
Directions
Brown the meat and onion and pour off grease.
Add chili powder, cumin, salt, crushed garlic, broth, and tomato sauce.
Cover and simmer for 45 minutes.
Add pinto beans and simmer 15 minutes more.
Thicken with a small amount of flour paste (dissolving 1 tablespoon flour in ¼ cup water).
Serve over cooked spaghetti or plain with crackers.
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