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Firehouse Chili

Source of Recipe

Hootowl7, from Eating Well


List of Ingredients

2 pounds ground round beef (or ground turkey)
4 cups fresh or canned beef stock (low sodium)
1 teaspoon saffron threads
3 tablespoons water
2 cups coarsely chopped shallots
2 tablespoons finely chopped garlic
One 10-ounce can green chilies, chopped to form a rough puree
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
Freshly ground black pepper, to taste
One 6-ounce can tomato paste (low sodium)
One 30-ounce can pinto beans, drained


Recipe

In a large heavy skillet, brown the ground meat. Transfer to a 4-quart pot. In the same skillet, add the beef stock and bring to a boil.

Remove the stock from the heat, then crumble the saffron and add to the stock. Set this aside.

Add the 3 tablespoons of water to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently. Remove from the heat.

To the second skillet add the chilies and seasonings. Stir together.

Add the tomato paste and beef stock to the second skillet. Mix together thoroughly, then add this to the meat and bring to a boil. Stir. Reduce heat and simmer in a half-covered pot for 1-1/2 hours.

Add the beans 10 minutes before completion.