The Ultimate Firehouse Chili Recipe

Submitted by Chef Valbowski

"I saw this recipe online some four or five years ago, modded it each time that I made it, and eventually came to the below listed version as my personal favorite. Seems as though it won some contest in California. Could be wrong on that, but that is all I remember. I love it. Maybe one of you all will like it too. Tips. The type of beer is up to you. The coffee, I use a dark roast or espresso. Decaf or regular, I just use what is around. Make sure not to use pickled red peppers. They need to be preserved in salt and water only. Preferably charred before being jarred. More details - please mince the poblanos and serranos, and rough chop the onion. Use an old, angry, bitter onion. I am serious."

 

• Ready In: 10hrs
• Ingredients: 27
• Serves: 12

ingredients

• 12 ounces tomato paste
• 16 ounces tomato sauce
• 1 (24 ounce) can red kidney beans
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons cumin
• 1 tablespoon dried ancho chile powder
• 1⁄3 cup chili powder
• 2 tablespoons dried parsley
• 2 teaspoons oregano
• 2 teaspoons dried marjoram
• 2 teaspoons ground thyme
• 1 (24 ounce) can pork and beans
• 1 teaspoon sea salt
• 1 tablespoon ground pepper
• 1 (24 ounce) can chili hot beans
• 1 teaspoon habanero sauce
• 6 serrano peppers
• 1 poblano pepper
• 2 (12 ounce) jars red peppers
• 4 tablespoons garlic paste
• 1 onion
• 1 lb steak, sliced thin
• 1 lb hot Italian sausage
• 1 lb ground beef
• 1 lb ground pork
• 12 ounces beer

directions

1. In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.