Firehouse Chili Recipe

5 9 9
Firehouse Chili Recipe
Firehouse Chili Recipe photo by Taste of Home
Publisher Photo

Firehouse Chili Recipe

Read Reviews
5 9 9
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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).
Originally published as Firehouse Chili in Taste of Home February/March 2005, p59

Nutritional Facts

1 cup: 444 calories, 16g fat (5g saturated fat), 94mg cholesterol, 703mg sodium, 36g carbohydrate (9g sugars, 10g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1/2 fat.

  • 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
  1. 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).
Originally published as Firehouse Chili in Taste of Home February/March 2005, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFirehouse Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Angel182009 User ID: 6228642 276216
Reviewed Oct. 12, 2017

"I cut the recipe in half and the family loved it. It had a great flavor but I think it would have been even better with a dash of chili powder"

MY REVIEW
lazestcook User ID: 8505474 234196
Reviewed Oct. 8, 2015

"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."

MY REVIEW
deegrange User ID: 1213022 62336
Reviewed Mar. 15, 2014

"Best tasting chili ever"

MY REVIEW
yuehching User ID: 224401 58108
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
paminator User ID: 5048552 131076
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
LauraManning User ID: 968398 62335
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
sammycorny User ID: 3282426 64495
Reviewed Jan. 5, 2012

"Awesome recipe! Leftovers freeze nicely too!"

MY REVIEW
mrvnkng User ID: 986072 151361
Reviewed Nov. 2, 2011

"Yummy! The only chili recipe I use now!"

MY REVIEW
frontier.com User ID: 5691206 58107
Reviewed Dec. 16, 2010

"Great tasting, hot & spicy, saves well, easy to make. I usually only use 3 lb ground sirloin so nothing to drain."

Loading Image