Cambria Fire 5 Alarm Chili by: Ryan Hart from Cambria Vol. Fire Dept.



Our Chili supper started as a small event to try something different, 4 Nesco Roasters. Seven years later we have grown to making 12 Nesco Roasters. The recipe was started by a member of the Dept. who had some help from his Grandmother thinking of a different way to make chili. We have tweaked it a bit over the years to make a hot and spicy version. And every year we have many of the attendees of our Chili Supper say "That is some of the best chili I have ever had, don't change a thing"



  • 2LBS ground beef
  • 2LBS hot Italian sausage
  • 2 Lg onions diced
  • 2 Lg green peppers diced
  • 4 fine diced habanero chilies
  • 1 bunch of celery diced fine
  • 2- 14oz cans of black beans
  • 3- 14oz cans of kidney beans
  • 2- 14oz cans of cannellini beans
  • 2- 14oz cans of great northern beans
  • 3- 28oz cans of tomato sauce
  • 3- 28oz cans of diced tomatoes
  • 5 tablespoons of chili powder
  • 3 tablespoons of cumin
  • 2 tablespoons of cayenne
  • 2 tablespoons of beef soup mix
  • 4 tablespoons of sugar can add more to taste
  • Salt and pepper to taste


  1. 1. Brown and drain the ground beef and sausage and set aside.
  2. 2. Combine all of the vegetables in a nesco cook until the onions are translucent.
  3. 3. Open all of the cans and dump the cans in with the vegetables in the nesco.
  4. 4. Add the cooked meat and the spices stir everything together very well and cook on a med heat for 4 to 5 hrs stir every 30 min or so. If you think it is cooking to hot you can adjust your temp, or simmer on low heat up to 8 hrs.
  5. Yields one Nesco Roaster


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