West Allis Firehouse Chili
Source of Recipe
West Allis Firehouse
List of Ingredients
2-1/2 lbs. boneless sirloin tip roast, cut into 1" cubes
1 envelope of Southwest meat marinade mix
1/2 lb. beef smoked sausage, cut in slices
1 medium onion, diced
2 garlic cloves, chopped
1/2 c. fresh parsley, chopped
1/2 c. fresh cilantro, chopped
3 TBS. olive oil
1 can (14-1/2 oz.) diced tomatoes w/green chilies
1 can (28 oz.) diced tomatoes
1 can (2 lbs.) chili hot beans
1/2 can (7 oz.) Garbanzo beans, drained
1/2 can (7 oz.) black beans, drained
1/2 can (7 oz.) Pinto beans (Mexican)
1/3 c. steak sauce
1 qt. (32 oz.) V-8 vegetable juice
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 TBS. olive oil in a skillet.
In Dutch oven, heat 2 TBS. 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
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.
NOTE: A firehouse competition was held and the winner
was the West Allis, WI Firehouse. This recipe is an
adaptation of the original recipe. It contains all of
the ingredients used, but proportions have been changed
to make this a home-use recipe. This recipe will fill
a stock pot or an 8 quart Dutch oven. Thank you to all
participating firehouses and the folks at the West Allis
Firehouse say, "Enjoy!"
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