INDIVIDUAL RECIPE

Engine 47 Chili by: Andrew Dresher from Union Deposit Volunteer Fire Co 47

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OUR STORY

Chili is a Co 47 staple, it is a great meal and has a long hold time. Firefighters can come and go, as time permits to have a meal. The quantities are easy to gauge based on station staffing needs, which makes it the perfect meal. The greatest compliment is when people say, "I can eat it all day", and that is a compliment that this chili receives often. Co 47 serves chili at different events hosted at the firehouse, and always receives rave reviews. The secret to the recipe is keeping the heat index on the mild side, while having a flavorful chili taste. People of all ages love our firehouse chili. "Heat" can easily be added for those that need it, via chili pepper slices. Just because chili is served at the firehouse doesn't mean you need to feel like you're eating fire. Our chili is a hearty meal that everyone loves.

 

Ingredients

  • 1, pound: ground Italian sweet sausage
  • 1, cup: green peppers
  • 1, cup: sweet onions
  • 1/2, teaspoon: chili powder
  • 1, tablespoon: dark chocolate 80-85% cacao
  • 1, 6 ounce can: tomato paste
  • 1, 16 ounce can: black beans
  • 1, 16 ounce jar: medium salsa
  • 2, jalapeno peppers
  • 1, pint: sour cream
  • 1, 6 ounce package Gruyere cheese
  • 4, sourdough bread bowls, (approximately, 4-6 inch diameter)
  • Orchid garnish optional

Directions

  1. Set the stove top use medium heat setting. In a 5 quart pot, brown the ground sausage, add chili powder, stir in until mixed. Grate the chocolate bar into a fine powder, stir into the pot. Add the onions, peppers, black beans, tomato paste, & medium salsa. Stir until thoroughly mixed. (stirring occasionally for about 10-15 minutes)
  2. When finished cooking simmer on low heat until ready to be served.
  3. Hollow out the bread bowl. Fill the bowl with chili, add grated gruyere cheese, add a dollop of sour cream. Sprinkle some fine grated chocolate on top. Slice jalapeno peppers and add as a garnish, (3 paper thin slices per bowl). Orchid petals are edible and are for presentation, they not required. Serves 4, total prep time to plating is about 40 minutes.



 

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