Firehouse Chili - Cincinnati News, FOX19-WXIX TV

Firehouse Chili

Geo’s Kinda Firehouse Chili

 

1 cup 1% milk

4 Oreo cookies

3 pounds lean ground beef

1 pound Bob Evans Italian Sausage

4 oz. apple juice

3 medium onions ~ diced

3 stalks celery ~ diced

1/2 Red Bell Pepper ~ diced

1/2 Yellow Bell Pepper ~ diced

1/2 Green Bell Pepper ~ diced

4 tbsp. fresh cilantro ~ finely chopped

4 tbsp. fresh parsley ~ finely chopped

4 oz. margarine

1 tbsp. Durkee Six Pepper Blend

1 tbsp. minced onions

12 tsp. Kroger’s Chili Powder

1 tsp. paprika

1-15 oz. can Red Gold Petite Diced Tomatoes w/ green chilies ~ HOT

1-15 oz. can Red Gold Petite Diced Tomatoes w/ garlic & olive oil

1-15 oz. can Red Gold Diced Tomatoes ~ Chili Ready with Onions

1-15 oz. can Hunt’s Petite Diced Tomatoes w/ mild green chilies

1-8 oz. can Red Gold Tomato Sauce w/ garlic, onion, & jalapenos ~ HOT

2-15 oz. cans Hunt’s Tomato Sauce

2-16 oz. cans Bush’s Chili Beans – Medium Sauce

 

In a 10 quart stock pot, combine the ground beef, Italian sausage, minced onions, 6 teaspoons chili powder, and six pepper blend.  Brown the meat, and continually separate the meat while cooking.  Once the meat is brown, add 6 teaspoons of chili powder, paprika, and the diced tomatoes, and continue to simmer for 30 minutes on low heat.  Add the tomato sauce and chili beans to the mixture, and continue to simmer for an additional 15 minutes.

 

While the meat is simmering for 30 minutes, in a large skillet combine the onions, peppers, celery, cilantro, and parsley.  Add the margarine and apple juice to the mixture, stirring the mixture occasionally.  Once the mixture is brought to a gentle boil, reduce the heat and simmer covered for 30 minutes, stirring occasionally.

 

Once the simmering processes for both mixtures is complete, combine both in the stock pot, and stir.  Allow the combined mixtures to simmer for 45 minutes to an hour, and serve.

 

Served with shredded cheese, freshly diced onions, and buttered saltine crackers!

 

 

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