2 1/2 lbs. - Meat. We like to use a combination of ground beef,
chorizo, breakfast sausage, sweet Italian salsiccia and hot Italian salsiccia.
You can substitute beef chuck, ground turkey, vegan meats or any combination to your liking.
5 - 10 tablespoons - Firehouse Chilifire Chili Spice (10 FOR HOT!)
1 – 25oz tomato puree
1 – 25oz diced tomatoes
2 tablespoons olive oil
2 tablespoons minced garlic
3 large - fresh jalapenos chopped ½” (substitute with jarred)
1 large - sweet onions chopped
3 medium - peppers diced (1 red, 1 orange, 1/2 yellow, 1/2 green)
1 cup root beer or dark soda
Chili beans are optional. - 1 lg. can
In a skillet, combine meats and cook to proper doneness. We like ours with a little charred for added flavor. Drain excess oil.
Add Firehouse Chilifire Chili Spice. Stir until mixed evenly. Cook on low being careful not to burn meat and spices.
In a chili pot, add olive oil, garlic, onion, peppers and jalapenos. Simmer for 15 minutes. Constantly stirring to avoid burning.
Add meat, tomato sauce and diced tomatoes to chili pot and stir.
Add 1 can of brown soda, (we prefer root beer). Stir.
Bring to a boil then set on medium low heat. Stir often.
Cook for 30 minutes.
Makes 12 - 1 cup servings, or 6 firehouse servings (Ha!).
You can freeze leftovers. Our chili recipe is just as good if not better the next day.