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Firehouse Chili




Source of Recipe


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List of Ingredients








2 1/2 pounds lean ground beef
1 tablespoon vegetable oil
1/2 cup diced onion
1 teaspoon salt
1/2 teaspoon brown sugar
2 tablespoons onion powder
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 tablespoon white pepper
2 tablespoons granulated garlic
3 tablespoons garlic powder
7 tablespoons chili powder (if desired, combine various types)
2 tablespoons paprika, plus more, to taste
1 cup beef broth
1 cup chicken broth
1 can (64 ounces) spicy vegetable juice (such as V8)
1 can (15 ounces) pinto beans, drained and mashed (optional)
1 can (16 ounces) kidney beans, drained and mashed (optional)
1 can (15 ounces) Hormel chili, no beans
2 teaspoons cumin
1 bottle (16 ounces) spring water

Garnish
Chopped onion
Grated Monterey Jack cheese
Sour cream
Tortilla chips
Canned whole jalapeño peppers

In a large skillet over high heat, brown meat in oil. Add onion, salt, brown sugar, onion powder, cayenne, black and white peppers, granulated garlic, garlic powder, chili powder and 2 tablespoons paprika. Add beef and chicken broth. Simmer covered for 20 to 30 minutes.

Add vegetable juice, 1 cup each mashed pinto and kidney beans (if using), Hormel chili, cumin and additional paprika. Simmer 30 minutes.

Add spring water and remaining smashed beans as needed to thicken. Heat 5 minutes, then let stand, off heat, for 5 minutes.

Serve topped with chopped onion, grated cheese, sour cream, tortilla chips and jalapeños.

Makes 8 servings.

Approximate values per serving (includes canned beans, excludes garnish): 662 calories, 37 g fat, 116 mg cholesterol, 40 g protein, 46 g carbohydrates, 17 g fiber, 2,601 mg sodium, 49 percent calories from fat.

Recipe