Prep 20 mins
Cook 1 hr
This is the Hormel Five-Alarm Chili Cook-Off prize winning recipe from firefighter Jason Yamamoto, St. Paul, MN, Station 8. He won $5000 for the fire department. I have not made this, but I think firehouse recipes are fun.
- 1 lb ground beef
- 1 can hormel chili with beans
- 1 (15 ounce) can chili beans, rinsed
- 1 (15 ounce) can whole tomatoes
- 2 (8 ounce) cans tomato sauce
- 2 (8 ounce) cans tomato paste
- 1 habanero pepper, finely chopped
- 1 medium onion, finely chopped
- 3 tablespoons masa harina flour (corn flour)
- 2 -3 tablespoons dried chipotle powder
- 10 -12 tablespoons chili powder
- 1 -2 teaspoon garlic powder
- salt and pepper
- cayenne pepper
- shredded cheddar cheese (optional)
- sour cream (optional)
- chopped green onion (optional)
- Heat skillet over medium heat (hot enough to get a sizzle from the meat).
- Brown ground beef.
- Drain fat.
- Return meat to large stockpot.
- Add Hormel Chili, chili beans, tomatoes, tomato sauce, tomato paste, habanero pepper and chopped onion.
- Stir in masa, chipotle pepper powder, chili powder and garlic powder.
- Add salt, pepper and cayenne pepper to taste.
- Simmer over medium heat for 1 hour.
- (Note: the longer chili simmers, the hotter it becomes.) Serve in soup bowls with optional garnishes.