Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
Ingredients
- 2 tablespoons canola oil
- 4 pounds lean ground beef (90% lean)
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cans (28 ounces each) stewed tomatoes, cut up
- 1 can (14-1/2 ounces) beef broth
- 3 tablespoons chili powder
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
Reviews
The only changes I made were using some ground pork that I had on hand (a 3 to 1 beef/pork ratio), and adding chopped jalapeño because we like ours a little more on the spicy side. Absolutely delicious, I will be rotating with my own Chili.
I quartered the recipe since I was only making it for 2 of us. It was easy to put together and I liked the taste - just the right amount of heat for me. I will keep this recipe in mind inext time I have to make chili for a crowd.
This is one of the better chili recipes we have tried. Not too spicy. Great flavor. Just to experiment, I may swap one of the cans of tomatoes for a can of tomato soup. Overall, this recipe is very good.
Canola oil, why does everyone use canola oil?? Unless canola oil is organic, it is highly contaminated with Roundup/Glyphosate which is a known carcinogen!!! Otherwise is it a good recipe!!
This is a favorite go-to chili since I always get lots of compliments. It is meaty, hardy and delicious! It always comes out great!
Great recipe, adapts to alternate ingredients and spices beautifully.
This smells and tastes just like Hormel canned chili, not good.
The general recipe was good, but was too bland for my family's taste. We had to double all the seasonings....we loved it however, after we spruced it up.
Delicious! This recipe was somewhat confusing because I have the original magazine which lists 3 cans 28 oz stewed tomatoes, cut up; rather than the 3- 14 1/2 oz cans listed here on the website. Well, I went back and forth and decided to go with the larger cans and I am very glad that I did as it came out perfectly! I have no idea if the error was in the magazine or on the website, but my recommendation is to go with the 28 oz size.
I made this for supper this evening. This is def. my new chili recipe. I did not have kidney beans and used chick peas instead, was really good.Also if you own a smoker...cook it with lid off. 1 1/2 hours at 300 degrees. OH my....delicious!!!!!