- 2 tablespoons canola oil
- 4 pounds lean ground beef (90% lean)
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 4 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 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
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours. Yield: 12 servings (about 3 quarts).
Reviews for Firehouse Chili
"Great chili. I did make some changes because of on hand ingredients or tastes of the family. I cut the recipe in half, used fire roasted diced tomatoes, can of mild green chilies, 1 can kidney beans and 1 can pinto beans, a packet of beef broth w/o water, a pinch of red pepper flakes and a splash of Worchestershire. The original recipe is a good basic chili with opportunity to make additions or subtractions; it worked for me. Turned out deliciously. We were pleased. Thanks for a great bowl of chili."
"Best tasting chili ever"
"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."
"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."
"Awesome recipe! Leftovers freeze nicely too!"
"Yummy! The only chili recipe I use now!"
"Great tasting, hot & spicy, saves well, easy to make. I usually only use 3 lb ground sirloin so nothing to drain."