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Firehouse Chili

Source of Recipe

recipecircus (catgurrl)


List of Ingredients

2 1/2 lbs. boneless sirloin tip roast cut into 1-inch cubes
1 envelope Southwest meat marinade mix
1/2 lb. beef smoked sausage cut in slices
1 medium onion diced
2 cloves garlic chopped
1/2 cup fresh parsley chopped
1/2 cup fresh cilantro chopped
3 Tbsp olive oil
1 can diced tomatoes with green chiles (14 1/2 oz.)
1 can diced tomatoes (28 oz)
1 can chili hot beans (2 lbs)
1/2 can Garbanzo beans (7 oz) drained
1/2 can Pinto beans (Mexican) (7 oz)
1/3 cup steak sauce
1 quart V8 Vegetable Juice (32 oz.)
2 envelopes chili seasoning (mild)



Recipe

Mix marinade according to package directions; add cubed beef. While marinating, saute onions, garlic, parsley, and cilantro in 1 tablespoon olive oil in skillet. In Dutch oven or stock pot, heat 2 tablespoons oil over medium heat until hot. Add marinated beef cubes (half at a time) and brown beef evenly, stirring occasionally. Add onion mixture and sliced smoked sausage to Dutch oven. Stir well. Add all of the remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 2 hours or until beef is tender.
Makes 12 generous servings.