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Mike's Firehouse Chili




Source of Recipe


seattle times


List of Ingredients




1 pound bacon, diced
2 medium onions, chopped
6 cloves garlic, peeled and crushed
2 jalapeño peppers, seeded and diced
2 red chili peppers, seeded and diced
1 habanero chili, seeded and diced
3 pounds beef chuck, cut in small cubes (about 1-inch cubes)
4 to 5 Louisiana spiced sausage links
3 cups beef stock, divided
1 can (28 ounces) crushed tomatoes
1 can (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
8 to 10 tablespoons chili powder
2 tablespoons cumin seeds
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons sugar
3 cans (15 ounces each) pinto beans
1 can or SMART PAK carton of Hormel Chili with Beans
2 tablespoons masa (corn flower)
1 tablespoon crushed red pepper
Add to taste:

Cayenne pepper
Salt
Ground black pepper
For garnish:
Chopped green onions
Grated cheddar cheese
Sour cream
Fresh chopped cilantro



Recipe



1. In a large saucepan or Dutch oven over medium heat, fry bacon until fat is rendered and bacon is crisp. Drain off all but 2 tablespoons of the bacon fat. Add chopped onions, crushed garlic, and seeded and diced chilis and cook until soft, 10 to 15 minutes.

2. Meanwhile, in a large skillet over medium-high heat, brown the chuck and sausage links in the reserved bacon fat as needed (or use vegetable oil). If the skillet is not large enough to hold all of the meat in one layer, brown in several batches, removing each batch to a plate or bowl as it is finished. Use 1 cup of beef stock to deglaze the browning pan.

3. When the onions and vegetables are soft, add the browned meat to the pan. Then add the crushed and diced tomatoes, tomato paste, seasonings, sugar, beef stock used to deglaze the meat-browningpan, the remaining 2 cups stock, the pinto beans and the Hormel Chili. Bring to a simmer. Add masa flour. Reduce heat, cover and simmer over low heat about 1 hour or until meat is tender.

4. Season to taste with 1 or 2 dashes of cayenne pepper, salt and ground black pepper. Serve with bowls of the garnishes.