Firehouse Chili Recipe
A big pot of chili like this belongs on the stovetop for hours, bubbling away until every spoonful is packed with deep, rich goodness!The trick is layering the seasoning—adding the spices early to toast them and reach their potential.I always go for a mix of ground beef and spicy sausage to give it more layers of flavor.A slow simmer is what makes this chili shine, letting the spices blend and the texture develop into that thick, hearty consistency.For an extra punch, a splash of strong coffee or a square of dark chocolate adds something a little extra without making it taste sweet.
Ingredients
- 2 tbsp Olive Oil
- 2 lbs Ground Beef
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 can Ro-tel Tomatoes 32 oz.
- 1 can Tomato Sauce 15 oz.
- 2 cans Kidney Beans 15 oz. each
- 2 cups Tomato Juice
- 3 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tsp Oregano
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef, onion, and garlic.
- Cook until the beef is browned and the onions are translucent. Drain any excess fat from the pot.
- Stir in chili powder, cumin, oregano, salt, and pepper.
- Mix well to coat the beef evenly with spices.
- You can adjust the spices to match your preferred level of heat and flavor.
- Add Ro-tel tomatoes, tomato sauce, kidney beans, and tomato juice to the pot.
- Stir to combine. Bring the mixture to a gentle simmer over medium heat.
- Lower the heat to maintain a low simmer.
- Cook uncovered for about 1 to 1.5 hours, stirring occasionally to prevent sticking.
- This will allow the flavors to meld beautifully.
- Taste and adjust the seasoning as desired.
- You can add more salt, pepper, or chili powder, depending on your taste preferences.
- Serve hot with your chosen toppings.
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