Mike's Firehouse Chili

seattletimes.com

Kara and Jason

1 pound bacon, diced

2 medium onions, chopped

6 cloves garlic, peeled and crushed

2 jalapeño peppers, seeded and diced

2 red chili peppers, seeded and diced

1 habanero chili, seeded and diced

3 pounds beef chuck, cut in small cubes (about 1-inch cubes)

4 to 5 Louisiana spiced sausage links

3 cups beef stock, divided

1 can (28 ounces) crushed tomatoes

1 can (28 ounces) diced tomatoes

1 can (6 ounces) tomato paste

8 to 10 tablespoons chili powder

2 tablespoons cumin seeds

1 tablespoon oregano

1 tablespoon thyme

2 tablespoons sugar

3 cans (15 ounces each) pinto beans

1 can or SMART PAK carton of Hormel Chili with Beans

2 tablespoons masa (corn flower)

1 tablespoon crushed red pepper

subheading: Add to taste:

- Cayenne pepper

- Salt

- Ground black pepper

subheading: For garnish:

- Chopped green onions

- Grated cheddar cheese

- Sour cream

- Fresh chopped cilantro

Directions at seattletimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer