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Firehouse Chili

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 Bacon - strips

  2. 2 lbs 908g / 32oz Lean beef - cubed

  3. Steak)

  4. 1 cup 62g / 2 1/5oz Onion - diced

  5. 1/2 cup 118ml Green pepper

  6. 3 Garlic - minced

  7. 3 tablespoons 45ml Chili powder

  8. 1 teaspoon 5ml Ground cumin

  9. 1/2 teaspoon 2 1/2ml Ground oregano

  10. 1/4 teaspoon 1 1/3ml Italian seasoning

  11. 1/4 teaspoon 1 1/3ml Black pepper

  12. 1 teaspoon 5ml Cayenne pepper

  13. 1 Beef broth

  14. Green chilies - 4-

  15. 1 Whole tomatoes - crush

  16. 16 oz 454g 2 oz 56g Pickled hot peppers - chopped (small)

  17. 2 cups 320g / 11oz Mashed pinto beans or - refried beans

  18. 2 Kidney beans

  19. 1/2 cup 31g / 1.1oz Cornmeal

  20. 1/2 cup 118ml Water

Instructions Jump to Ingredients ↑

  1. Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking.

  2. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally.

  3. Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.

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