Firehouse Chili

Name: Firehouse Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 16 servings (4 quarts).
Cuisine: North America, Mexican
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 (28 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

TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD: 16 servings (4 quarts).

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California

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 (28 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

1. In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. 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.

Nutrition Facts

1 cup: 354 calories, 12g fat (4g saturated fat), 71mg cholesterol, 657mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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