HAZMAT by: Chuck Moonen from Southern Manatee Fire Rescue, Squad 328



I have been competing in Fire House Chili contests for about 10 years now with many peoples choice awards and two, 1st place by judging awards. My recipe has basically remained the same though years with minor changes from time to time. I started making my own chili power a few years ago by grinding a variety of dried chiles. I make a "no bean" chili with chunks of sirloin which are a big hit with people who eat my chili.

I have been on the County Hazmat team for many years which I used for the name from the beginning.



  • • 2 pound sirloin steak, cut into 1/2 inch thick slices
  • • 2 pound ground beef
  • • 12 ounces chorizo sausage, casing removed,
  • • 2 large yellow onion, med diced
  • • 2 green bell peppers, med diced
  • • 2 pablano peppers, med dice
  • • 2 green jalapenos, small diced
  • • 6 cloves garlic, chopped
  • • 1/4 cup chili powder (Home Made)
  • • 2 teaspoons cumin
  • • 2 (14.5-ounce) cans beef broth
  • • 2 (14.5-ounce) cans whole tomatoes
  • • 12oz can Tomato Juice
  • • Salt and pepper, to taste
  • • Garnish with Cheddar cheese, chopped cilantro and scallion, and sour cream, if desired.


  1. 1. Cook ground beef and chorizo, drain grease, place in large pot.
  2. 2. Season and grill sirloin, let cool, dice into 1/2 inch cubes, add to ground beef and chorizo.
  3. 3. Cook onion, peppers and garlic and add to meat.
  4. 4. Add remaining ingredients and simmer until sirloin is tender, a few hours. Skim grease off the top while cooking.
  5. 5. Serve with Cheddar Cheese, cilantro, scallion and sour cream.


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