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FIREMANS BEST CHILI




Source of Recipe


Firehouse Chef


List of Ingredients




# 2 MEDIUM YELLOW ONIONS-DICED

# 1.5 CUPS OF GREEN BELL PEPPERS-DICED

# 4-5 FRESH GARLIC CLOVES-MINCED

# 3LBS FRESH GROUND CHUCK OR BEEF

# 1.5 CANS DICED TOMATOS

# 1 LARGE CAN OF TOMATO SAUCE

# 2 CANS OF RANCH STYLE BEANS

# 2 TBSP GROUND CUMIN

# 2 TBSP GROUND OREGANO

# 4 CUBES WYLERS BEEF BOUILLON

# 2TBSP SUGAR

# 1TBSP RED PEPPER-GROUND

# 3 TBSP CALIFORNIA CHILI POWDER OR EQUIVALENT

# 2TBSP NEW MEXICO CHILI POWDER

Recipe



PLACE 2 CUPS OF DICED ONION AND 1.5 CUPS OF DICED GREEN PEPPER AND 4 CLOVES OF MINCED GARLIC AND SAUTEE IN A LARGE STEW POT. SAUTEE UNTIL ONIONS ARE TRANSPARENT.

ADD 3LBS GROUND CHUCK AND BROWN MEAT WITH ONION MIXTURE. ADD SALT AND PEPPER TO TASTE.

ONCE BROWN DRAIN OFF EXCESS FAT.POUR IN TWO PACKAGES OF LAWRY'S CHILI SEASONING MIX.MIX WELL AND SIMMER MIXTURE.

ADD DICED TOMATOS, TOMATO SAUCE AND WATER. BRING TO A BOIL. ADD CANS OF BEANS, SPICES AND SUGAR. REDUCE HEAT AND SIMMER FOR ABOUT 40-50 MINUTES, ENJOY!!


Recipe by Firefighter: Rodney P. Deaver