Smoke Showin' by: Eddy Dumire from Dale City VFD Station 13



This recipe was borne out of a friendly competition with our neighboring fire department, OWLVFD. We had multiple prior contests of various kinds, from softball to broom hockey, to a grilling competition, to most recently the Stonebridge Town Center Fall fest and chili cookoff. This is the entry that won first place in the competition and beat OWL's entry two years in a row.

The name of the recipe "Smoke Showin'" comes from a firefighting term which means that smoke can be seen on arrival. In this context it's used to reiterate that there's lots of smoky goodness here from the brisket, to the smoked corn, to the bacon, to the chipotle peppers (which are smoked jalapenos).

If we win, the $10,000 prize would go to fund the DCVFD Foundation which sends Santa in a fire engine every year to visit terminally ill children in our community. This cannot be funded through our normal public funds so we rely heavily on the Foundation to make this event happen. We are also beginning to fund a scholarship that rewards volunteerism in our community at our local high schools. The foundation currently survives on community donations alone.



  • 1 lb. Hormel Black Label Cherrywood Bacon
  • 3 medium onions, diced
  • 1 head garlic, pressed
  • 2 lbs. ground beef
  • 3 28oz. cans tomato sauce
  • 3 40.5oz. cans light red kidney beans
  • 2 1lb. 13oz cans black beans
  • 2-3 lbs. smoked beef brisket (at least 6 hours, cherry wood)
  • 1T dry mustard
  • 1/3c chili powder
  • 2T cumin
  • 2T ground black pepper (more to taste)
  • 1T seasoned salt (more to taste)
  • 1 can tomato paste
  • 1 small can chipotle peppers in adobo sauce, pureed
  • 3 ears smoked fresh corn (30 min)
  • Red onion, cilantro and sour cream (garnish)


  1. Smoke brisket and corn the night before. Fry bacon, remove. Sauté garlic and onion in bacon fat, add ground beef and brown. Drain fat leaving just a few tablespoons. Add tomato sauce beans, brisket and bacon. Add spices, tomato puree, chipotle pepper puree, corn (cut from cob), and simmer for at least one hour. Garnish with chopped red onion, cilantro and a dollop of sour cream.


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