INDIVIDUAL RECIPE

Fairview Favorite Firehouse Chili by: Mark Craver from Fairview Rural Fire Department

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OUR STORY

This has been a favorite among the firefighters for years. Especially on wintry weather days, a double batch of this can disappear in no time around the firehouse! I hope you enjoy it as much as they do!

 

Ingredients

  • 1 large can of diced tomatoes
  • 1 can RoTel tomatoes with chiles
  • (original or mild)
  • 1 lb. breakfast sausage (I like to use hot)
  • 1 lb. venison or lean ground beef (like ground chuck or round)
  • 1 medium onion diced up
  • 2 Tbsp. Chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp ground cumin
  • Small squirt (about ½ tsp) of chocolate syrup
  • 1 Tbsp. Worcestershire sauce
  • 1 cup ketchup
  • ½ cup water
  • 2 cans pintos
  • 2 cans navy beans
  • 2 cans light or dark kidney beans
  • Options to adjust heat: Hot sauce, crushed red pepper flakes, fresh jalapeno or habanero peppers.

Directions

  1. 1. Put the 2 cans of tomatoes into a large stock pot simmer while you prepare meat mixture.
  2. 2. In a skillet, brown together the sausage, beef/venison and onion.
  3. 3. Once this mixture is cooked through, drain it well (or you can boil it to remove all of the fat, pouring off the water and fat that cooked out).
  4. 4. Return the drained meat mixture to the skillet and add chili powder, garlic powder, salt, black pepper, ground cumin, Worcestershire sauce, ketchup, chocolate syrup and water.
  5. 5. Cover and simmer the chili for ½ hour.
  6. 6. Add the chili to the tomatoes in the stock pot. Cover and simmer for 1 hour. Stir frequently, or it will scorch.
  7. 7. After simmering for an hour, add the following beans:
  8. 2 cans pintos (one can drained, one with liquid)
  9. 2 cans navy beans (one can drained, one with liquid)
  10. 2 cans light or dark kidney beans (one can drained, one with liquid)
  11. 8. Cover and continue to simmer for another hour, stirring regularly to prevent sticking.
  12. 9. Serve in a bowl, by itself or over cornbread or crushed corn chips. Top with shredded cheddar cheese, sour cream, chopped green onions and fresh jalapenos.



 

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