Miami Style Chili by: Alex Callegari from Boca Raton Fire Station #8, Engine company #8



I was inspired to enter this competition to commemorate John Wilson, a fallen firefighter who was a professional chef, Mentor, and close friend to me. John was not just a mentor to me as a Firefighter but also as a firehouse cook and a father. John and I made many meals for the crews over the years, during which we shared many stories and laughs together. Tragically he was killed in an accident leaving a wife, three sons, and a devastated fire department. In his honor we created a Scholarship to provide tuition for one individual in need to attend EMT, Paramedic, and Fire academy every year. I entered my first recipe competition to help fund Johns scholarship and was able to win and give the first donation of $10,000. Since then there has been over a half dozen at need recipients of the scholarship who have been given this amazing opportunity to become public servants in our community, in a career we feel honored and privileged to serve in.

Upon hearing of the competition, I was inspired to create a chili recipe that embodies my home town and it's culinary experience. People take great pride in their chili’s because it represents their local culture and customs. That’s when I realized Miami needed its own Chili style to represent the flavor and influence of the community that I was immersed in as I grew up there. After much care and experimenting, I believe that I have captured the Heart beat and soul of the ethnic smells and flavors which have placed Miami on the culinary map. Having used Hormel products in the creation of my Miami inspired chili, I feel very confident that I will not just be selected as a semifinalist, but will once again bring honor to the John Wilson Scholarship, the Fallen Fire Fighter Foundation, and now, Hormel Foods, Inc.



  • 1:Hormel premium ground pork bulk roll.
  • 1:Hormel Hot ground pork bulk roll.
  • 6 oz. hard Spanish chorizo; cubed
  • 1: Yellow onion; diced
  • 3: Jalapeño peppers; de-seeded and diced
  • 1: Red bell pepper; diced
  • 4 oz. Goya Sofrito tomato cooking base
  • 1: 15 oz. can of Tomato sauce
  • 4 oz. tomato paste
  • 4 oz. Guava paste
  • 2 Tbsps. Adobo paste
  • 1 Can of Black beans
  • 2 Tbsp. Smoked paprika
  • 2 Tbsp. pepper
  • 2 Tbsp. smoked salt
  • 6 oz. of sliced olives
  • 1 oz. raisins
  • 3 large green plantains
  • Boston Pork Butt Roast – Cut and Cubed
  • 2 tbsp. Badia Holy Smokes pork rub
  • Braising marinade:
  • 6 fresh sour oranges
  • 16 oz. Coca-Cola
  • 2 Tbsp. onion powder
  • 2 Tbsp. sea salt
  • 2 Tbsp. Garlic powder
  • 6 Garlic gloves minced


  1. Sear well seasoned pork chop in a very hot cast iron skillet, until all sides are browned.
  2. In a Crock pot on high setting place pork chop and cover with marinade. Cook for 2 hours.
  3. Next, In a large cast iron Crock pot. cook Chorizo until crispy and fat has been rendered out. take chorizo out.
  4. Add onions, peppers and sofrito base and sauté for about 5 min.
  5. Add both rolls of Hormel sausage and brown over low heat.
  6. Add tomato sauce, paste, adobo paste, guava paste, 2 tbsp. smoked paprika, 2 tbsp. pepper, 2 tbsp. smoked salt.
  7. Add 1 can of black beans rinsed and drained.
  8. After 2 hours. take pork chop out allow to rest for 5 min and then shred.
  9. Place shredded pork in a skillet with some braising at high heat for about 2 to 3 min. add to Chili mix.
  10. Mix all ingredients together and allow to cook over very low heat for 30 to 60 min.
  11. Slice Plantains lengthwise. Place in hot vegetable oil and fry until crispy. Use as garnish or accompaniment to chili.
  12. Enjoy!


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