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Firehouse Chili Recipe

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5 from 19 reviews

A robust and hearty Firehouse Chili recipe featuring lean ground beef, kidney beans, and rich stewed tomatoes simmered with warming spices for a flavorful, comforting meal perfect for large gatherings or meal prep.

Ingredients

Units Scale

Main 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

Instructions

  1. Heat Oil and Brown Beef: In a Dutch oven, heat 2 tablespoons of canola oil over medium heat. Brown the 4 pounds of lean ground beef in batches, crumbling the meat as it cooks until no longer pink. Drain excess fat and set the browned beef aside.
  2. Sauté Vegetables: Add the 2 chopped medium onions and 1 chopped medium green pepper to the Dutch oven and cook until tender, about 5-7 minutes, stirring occasionally to prevent sticking.
  3. Combine Ingredients: Return the browned ground beef to the Dutch oven with the cooked onions and peppers. Stir in 4 cans of rinsed and drained kidney beans, 3 cans of cut-up stewed tomatoes, 1 can of beef broth, 3 tablespoons chili powder, 2 tablespoons ground coriander, 2 tablespoons ground cumin, 4 minced garlic cloves, and 1 teaspoon dried oregano.
  4. Bring to Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1 hour and 30 minutes, stirring occasionally to blend the flavors and prevent sticking.
  5. Serve: After simmering, taste and adjust seasoning if needed. Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped green onions if desired.

Notes

  • For a spicier chili, add cayenne pepper or chopped jalapeños during the sauté step.
  • You can substitute ground turkey or chicken for a leaner variation.
  • Using canned beans reduces prep time, but dry beans soaked overnight can be used for best texture.
  • Leftover chili tastes even better the next day as flavors meld.
  • Serve with cornbread or over rice for a complete meal.

Find it online: https://clovercuisine.com/firehouse-chili-recipe/