GREY MATTER LIFE

As a follow up to The Adventures of a Pot of Chili, here is my recipe! It is a recipe from my head and not a cookbook, so the ingredient portions below are close approximations.   

Firehouse Chili

4.75 lbs  85% Lean ground beef

3.25 lbs   Hot Italian Sausage – casings removed

4   Medium size Yellow Onions – diced

4   Sweet Bell Peppers – Red, Yellow & Orange – chopped

12   Garlic cloves – minced

½ Cup   Dark chili powder

¼ Cup   Cumin powder

1.5 Tablespoons   Ground Coriander

1.5 Tablespoons   Red Pepper Flakes

1 Tablespoon   Dried Oregano

1 Teaspoon   Cayenne Pepper

1 Tablespoon   Sugar

2 – 15.5 oz cans   Black Beans – drained & rinsed   

2 – 28 oz cans   Diced Tomatoes

2 – 28 oz cans   Tomato Sauce/Puree

1 – 15 oz can   Beef Stock

3 Tablespoons    Tomato Paste

                 Salt             

Brown ground beef and sausage with casings removed in pot. Do not add oil! The meats will provide enough oil when they cook. Add onions, garlic and peppers and sauté. Add chili powder, cumin, coriander, red pepper flakes, oregano and cayenne… mix and cook a few minutes. Add tomato paste and stir until combined. Add cans of tomato sauce/puree and diced tomatoes, beef stock, black beans and Tablespoon of sugar.  

Cook on medium heat covered, stirring often for 2 – 2.5 hours. Skim fat off top with a ladle and turn heat to low and cook for another 1.5 hours. Continue to stir often. Make sure to taste as you go and adjust your flavoring as you wish! Be creative and have fun. 

Serves A LOT of hungry Firemen!

NOTE: Best flavor is achieved if refrigerated overnight and reheated for another hour before serving!