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Big John's Firehouse Chili
Source of Recipe
Internet
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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