Firehouse Chili

Recipe Ingredients

5		Bacon - strips
2 lbs	908g / 32oz	Lean beef - cubed (sirloin or
		Steak)
1 cup	62g / 2.2oz	Onion - diced
1/2 cup	118ml	Green pepper
3		Garlic - minced
3 tablespoons	45ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground oregano
1/4 teaspoon	1.3ml	Italian seasoning
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Cayenne pepper
1		Beef broth
1		Green chilies - 4-ounce
1		Whole tomatoes - crush
16 oz	454g
2 oz	56g	Pickled hot peppers - chopped (small)
2 cups	320g / 11oz	Mashed pinto beans or - refried beans
2		Kidney beans
1/2 cup	31g / 1.1oz	Cornmeal
1/2 cup	118ml	Water

Recipe Instructions

Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking.

When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally.

Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.

Source:
Houston Chronicle, May 1997

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