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    Big John's Firehouse Chili


    Source of Recipe


    Hormel

    Recipe Introduction


    Recipe by: Firefighter John Nettles, Jr.; Phoenix Fire Station No. 42

    List of Ingredients




    2 1/2 pounds 'mock tender' beef
    1 can (15 ounces) Hormel® chili, no beans
    1 can (15 ounces) pinto beans (optional)
    1 can (16 ounces) red chili beans (optional)

    1 can (8 ounces) beef broth
    1 can (8 ounces) chicken broth
    1 can (64 ounces) V8

    1 tablespoon oil (Crisco)
    7 tablespoons chili powders (misc. types)
    3 tablespoons garlic powder
    2 tablespoons granulated garlic
    1/2 tablespoon white pepper
    1 teaspoon jalapeño pepper
    1 teaspoon black pepper
    1/2 teaspoon cayenne powder
    2 tablespoons onion powder
    2 teaspoons cumin
    2 tablespoons paprika
    1 teaspoon salt
    1/2 teaspoon brown sugar
    1 bottle (16 ounces) spring water

    1 medium yellow onion
    6 cups grated Monterey Jack cheese
    1 can whole large jalapeños

    Recipe



    Grind and brown meat with 1 tablespoon oil. Add 1/2 cup diced onion,
    salt, brown sugar, onion powder, cayenne powder, black pepper, white
    pepper, granulated garlic, garlic powder, chili powder and paprika.
    After browning add broth. Simmer covered for 20-30 minutes.

    Next add V8, smashed pinto and red chili beans, Hormel® Chili, cumin,
    additional paprika and cook down 30 more minutes. Add spring water and
    additional smashed beans to thicken as needed.

    During the last 5 minutes, let stand with no heat.

    Serve topped with chopped onions, grated cheese, sour cream, tortilla
    chips and jalapeno garnish.

 

 

 

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