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RED FACE CHILI




Source of Recipe


FireHouse Chef Cookbook


Recipe Introduction


Recipe by Firefighter: SHERI HOTTINGER


List of Ingredients




1# ground beef (lean, ground round, chuck)
1# ground pork
1# dark red kidney beans (do not drain)
2 cloves crushed garlic
3 Tbsp. Mexican chili powder
1-2 chopped onion (green, red, white, or yellow)
2 Tbsp. red wine vinegar
1 Tbsp. worcestershire sauce
1-2 beef boullion cubes
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. garlic powder
1 tsp. oregano
tsp. cumin
1/2 tsp. coriander
1/2 tsp. mace
2 large lumps brown sugar
2-3 jalapenos (chopped)
salt/pepper
1# can whole tomatoes (break apart with fingers)
1/4 - 1/2 cup water



Recipe



Brown meat, drain, then place in crickpot. Next, add tomatoes, red kidney beans (do not drain-important for color, etc.),worcestershire sauce, red wine vinegar, water. *Be careful not to add too much water.

Add onions, jalapenos, spices, brown sugar. Stir up in crockpot. *Taste-test and add more spice(s) if you desire.

Put crockpot on low and cook for 1-2 hours, then turn to high and cook for 1-2 more hours or whenever you are ready to eat!!!

For Cincinnati Chili, add 1/2 tsp. allspice, 1/2 tsp. cinnamon, and 1/2 tsp. cocoa and serve over cooked spaghetti.

Top chili with onions, cheese, sour cream, etc.