Firehouse Chili

Chili is an incredibly versatile dish. After all, you can add many different ingredients to create a variety of chili types. My Firehouse Chili recipe is meant to have a kick, but you may also create a toned down version for those who do not have a taste for spicy foods.

As you will see below, there are two recipes available. The first is the regular, Firehouse type. The second is a toned down version without the heat.

No matter which recipe you choose, know it will take roughly 30 minutes to Prepare. After the dish has finished cooking, you are welcome to serve immediately. However, I highly recommend an over night stay in the refrigerator before serving. The difference in flavor is amazing!

Give this one a try and see what you think.

****HOT VERSION****

INGREDIENTS
Extra virgin olive oil
1 jalapeno chili
1 bell pepper (red or green)
Diced tomatoes (one large can or two small cans)
3 ounce tomato paste
½ quart beef broth
½ quart chicken broth
2 TBS garlic
2 TSP salt
2 TSP black pepper
1 TSP cayenne pepper
½ tsp cumin
2 TBS chili powder
1 ½ TSP oregano
½ pound sirloin beef
1 pound filet mingion
1 can kidney beans

PREPARATION
Coat filet with extra virgin olive and season to taste. Cook filet to desired doneness. When filet is finished cooking, cut into small pieces.

In a large pot, add extra virgin olive to coat bottom of pit. Add sliced jalapeno and bell pepper . Add diced tomatoes, garlic and additional seasonings. Add sirloin, beef broth, and chicken broth. Place over medium to medium low heat. Add sirloin beef and filet mingon.

After mixture has been simmering for five to ten minutes, add kidney beans. Be careful to not add kidney beans too soon.

You are welcome to serve chili after simmering for an additional ten to 15 minutes. However, for best results, place chili in refrigerator for five hours. Return to stove top to warm, and serve.

****MILD VERSION****

INGREDIENTS
Extra virgin olive oil
1 bell pepper (red or green)
Diced tomatoes (one large can or two small cans)
3 ounce tomato paste
½ quart beef broth
½ quart chicken broth
2 TBS garlic
2 TSP salt
1 TSP black pepper
½ tsp cumin
1 TBS chili powder
1 ½ TSP oregano
½ pound sirloin beef
1 pound filet mingion
1 can kidney beans

PREPARATION
Coat filet with extra virgin olive and season to taste. Cook filet to desired doneness. When filet is finished cooking, cut into small pieces.

In a large pot, add extra virgin olive to coat bottom of pit. Add sliced jalapeno and bell pepper . Add diced tomatoes, garlic and additional seasonings. Add sirloin, beef broth, and chicken broth. Place over medium to medium low heat. Add sirloin beef and filet mingon.

After mixture has been simmering for five to ten minutes, add kidney beans. Be careful to not add kidney beans too soon.

You are welcome to serve chili after simmering for an additional ten to 15 minutes. However, for best results, place chili in refrigerator for five hours. Return to stove top to warm, and serve.

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