Firehouse Chili Recipe
Firehouse Chili Recipe photo by Taste of Home

Firehouse Chili Recipe

Publisher Photo
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili was among their favorites.—Richard Clements, San Dimas, California
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:11 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 11 servings

Ingredients

  • 4 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 3 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 3 tablespoons chili powder
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano

Nutritional Facts

1-1/2 cups (prepared with lean ground beef and reduced-sodium broth) equals 485 calories, 13 g fat (5 g saturated fat), 82 mg cholesterol, 856 mg sodium, 48 g carbohydrate, 12 g fiber, 45 g protein.

Directions

  1. In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until flavors are blended. Yield: 11 servings.
Originally published as Firehouse Chili in Taste of Home February/March 2005, p59

Nutritional Facts

1-1/2 cups (prepared with lean ground beef and reduced-sodium broth) equals 485 calories, 13 g fat (5 g saturated fat), 82 mg cholesterol, 856 mg sodium, 48 g carbohydrate, 12 g fiber, 45 g protein.

Reviews for Firehouse Chili

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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MY REVIEW
Reviewed Mar. 15, 2014

Best tasting chili ever

MY REVIEW
Reviewed Jan. 29, 2014

Good recipes. Easy to make and perfect blend of flavors. I use diced tomatoes with green chilies instead of stewed tomatoes. My son loved it. Definitely I will make this again.

MY REVIEW
Reviewed Jan. 24, 2013

Made it for the first time last night & it was gone quick! I halved it as there are only four of us, but will definitely make the full batch next time. Had to add some salt & added some shredded cheddar, per kids' request. Loved by a picky adult, 10, & 5 yr olds.

MY REVIEW
Reviewed May. 9, 2012

Really good! This is a great full-flavored chili. If you want more heat, just add 1/4-1/2 tsp. ground cayenne. I also add salt to taste and a dash of worcestershire sauce. This is the only from-scratch chili I make.

MY REVIEW
Reviewed Jan. 5, 2012

Awesome recipe! Leftovers freeze nicely too!

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