Firehouse Chili

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

Firehouse ChiliPhoto: Taste of Home
Servings Prep Time Cook Time
16servings (4 quarts) 20minutes 1-1/2hours
Servings Prep Time
16servings (4 quarts) 20minutes
Cook Time
1-1/2hours
Ingredients
Portions: servings (4 quarts)
Units:
Ingredients
Portions: servings (4 quarts)
Units:
Instructions
  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.
Recipe Notes

Firehouse Chili Tips

Is it better to cook chili covered or uncovered?

While both methods are acceptable, simmering chili covered will prevent the juices from evaporating. If thick chili is your preference, simmer uncovered. And if you’re still hungry, check out our favourite Dutch oven recipes or more hearty chili recipes.

Can I use turkey instead of beef in this firehouse chili recipe?

Substituting ground turkey for all or part of the ground beef in this chili will provide a healthier option—and your guests might not even notice the difference! Either way, serve firehouse chili with your favourite Mexican cornbread and garden salad.

How do you store chili?

Enjoy firehouse chili for 3-4 days after making it or store it in the freezer in an airtight container for up to 3 months.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts
1 cup: 354 calories, 12g fat (4g saturated fat), 71mg cholesterol, 657mg sodium, 32g carbohydrate (10g sugars, 8g fibre), 31g protein.

Diabetic Exchanges: 3 lean meat, 2 starch.