Firehouse Chili
Firehouse Chili recipe
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 2 | pounds |
beef
|
|
| 1 | cup |
onions
diced |
|
| ½ | cup |
green bell peppers
|
|
| 3 |
garlic cloves
minced |
*
|
|
| 3 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
ground |
|
| ¼ | teaspoon |
italian seasoning
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | quart |
beef stock
|
*
|
| 1 | can |
green chili peppers
4-ounce |
*
|
| 1 | can |
tomatoes
crush |
*
|
| 2 | small |
hot chili peppers
pickled, chopped |
*
|
| 2 | cups |
pinto beans
mashed, or refried |
|
| 2 | cans |
red kidney beans
|
*
|
| ½ | cup |
cornmeal
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
bacon
|
|
| 907.2 | g |
beef
|
|
| 237 | ml |
onions
diced |
|
| 118 | ml |
green bell peppers
|
|
| 3 | each |
garlic cloves
minced |
*
|
| 45 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
ground |
|
| 1.3 | ml |
italian seasoning
|
*
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
cayenne pepper
|
|
| 0.9 | l |
beef stock
|
*
|
| 1 | can |
green chili peppers
4-ounce |
*
|
| 1 | can |
tomatoes
crush |
*
|
| 2 | small |
hot chili peppers
pickled, chopped |
*
|
| 473 | ml |
pinto beans
mashed, or refried |
|
| 2 | cans |
red kidney beans
|
*
|
| 118 | ml |
cornmeal
|
|
| 118 | ml |
water
|
|
Directions
Fry bacon until crisp, remove.
Brown beef in bacon grease, stirring as it cooks.
Sprinkle beef lightly with garlic salt (½ teaspoon) while cooking.
When all meat is browned, add onion, green pepper and garlic.
Cook until tender. Add seasonings, crumbled bacon and broth.
Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans.
Simmer covered for 1½ hours, stirring occasionally.
Add kidney beans and simmer for 30 minutes longer.
Mix together cornmeal and cold water and add gradually to the chili to thicken.
When desired consistency is reached, cook 10 minutes longer.
Chili is now ready to be serve.
