Description
This Firehouse Chili recipe is a hearty and flavorful chili made with ground beef, a blend of spices, tomatoes, and chili beans. Perfectly simmered to develop rich, deep flavors, it serves as a comforting meal that’s ideal for a family gathering or a cozy night in. With a balanced mix of spices and ingredients, this chili offers a satisfying dish that’s both easy to prepare and delicious to enjoy.
Ingredients
Scale
Meat
- 1½ lb ground beef
Spices and Seasonings
- 2 Tbsp dried onion flakes
- 4 garlic cloves, crushed
- 1½ tsp salt (or to taste)
- ¼ tsp cumin
- ¼ tsp dried oregano
- 3 Tbsp chili powder
Liquids and Canned Goods
- 3 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
- 1 cup tomato sauce
- 1 cup beef broth
- 3 (16-oz) cans chili beans, undrained
Instructions
- Cook the Beef: In a Dutch oven over medium heat, add the ground beef. Cook while breaking it apart with a spoon until it is no longer pink throughout. Once cooked, drain off the excess fat to reduce greasiness in the chili.
- Add Ingredients: Once the beef is browned and drained, add the dried onion flakes, crushed garlic cloves, salt, cumin, dried oregano, chili powder, undrained diced tomatoes and green chilies, tomato sauce, beef broth, and undrained chili beans to the pot.
- Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the Dutch oven and let the chili cook for 30 to 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken slightly.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- You can substitute ground turkey or chicken for a leaner option.
- Serve with shredded cheese, sour cream, and chopped green onions for extra flavor.
- This chili freezes well; store in airtight containers for up to 3 months.
- Simmering time can be adjusted based on desired thickness and flavor intensity.
