How To make Firehouse Chili
1/2 pound beef suet
2 pounds ground round
3 tablespoons garlic
minced
1/4 cup hot chile powder
2 tablespoons hot paprika
1 tablespoon kosher salt
1/2 tablespoon freshly ground white pepper
1/2 teaspoon cumin seed
1 tablespoon crushed red chiles
4 cups water
6 cups canned kidney beans :
drained
HEAT SUET IN A DUTCH OVEN, OVER A MEDIUM-LOW FLAME HEAT AND STIR UNTIL PARTIALLY RENDERED AND LIGHTLY brOWNED ADD BEEF, GARLIC, CHILE POWDER, PAPRIKA, SALT, PEPPER, CUMIN, AND RED PEPPER FL AKES HEAT AND STIR FOR 8-10 MINUTED TO brOWN BEEF REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS ADD WATER, COVER, AND SIMMER FOR 90 MINUTES, STIRRING OFTEN ADD BEANS AND SIMME R, UNCOVERED, FOR 15-30 MINUTES SERVE HOT
How To make Firehouse Chili's Videos
Lazy Hazy Beef Chili - No Chop Hazy IPA Beef Chili - Food Wishes
Despite all the shortcuts, this cheater beef chili recipe is incredibly delicious, and the hazy IPA adds a certain something nobody will be able to figure out. As everybody knows, the most fun part of cheating is getting away with it. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Lazy Hazy Beef Chili, follow this link:
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How to Make Firehouse Chili
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Fire House Chili
Made by Old Town Fire Department
Firehouse Chili | Easier Eats
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Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
Printable Recipe:
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team