Firehouse Chili con Carne. A filling chili that will help keep you cozy all winter long.
People are passionate about chili. They like it the way they like it and that’s just the way it is. Some people like beans in the mix, others not so much. Some people top their chili with all kinds of interesting toppings: sour cream, cheese, chives, fritos, cornbread.
Me I’m kind of an odd bird and I like my chili served over rice. Yep, always have. I also like for my husband to make it. Why you ask? Well I have to admit mine tastes more like spicy spaghetti sauce than chili so I defer to him on this one. And grilling for the most part.
So naturally when Johnsonville asked me to create Chili to deliver to my local firehouse on Valentine’s Day I knew I better call in for help. Hubs whipped up a chili con carne (I did help with the stirring and watching the pot like a hawk) with just the right amount of heat (no fire extinguisher necessary) that I’m sure they (and you) will love.
I would have gotten a photo of the fireman for y’all but they were hungry and it’s just rude to take photos of people eating (almost as annoying as the waitstaff that comes over to talk just as you have a mouthful of food – really? ) so I got the next best thing, the fire truck.
Think your chili rocks? Take the Johnsonville Italian Chili Challenge and who knows, maybe you’ll be the lucky winner ; )
Disclaimer: This post is sponsored by Johnsonville, Opinions are my own. Always have been. Always will be.
- 2 pounds lean ground beef
- 1 pound Johnsonville mild sausage - casings removed
- 1 onion - chopped
- 1 bell pepper - chopped
- 4 cloves garlic - minced
- 1/4 cup chili powder
- 1 tablespoon cumin
- 2 teaspoons Spanish paprika
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 12 ounces beer
- 2 tablespoons Hershey's unsweetened cocoa powder
- 28 ounces crushed tomatoes
- 1 1/2 cups beef broth
- 15 ounces pinto beans - drained
- 15 ounces light red kidney beans - drained
- 15 ounces chili beans - drained
- grated cheese - optional
- thinly sliced chives - optional
- Into a large French oven over medium - high heat brown sausage. When cooked through, transfer to a large bowl and set aside.
- Add ground beef, breaking up with a wooden spoon and cook until browned. Transfer beef to bowl with sausage. Set aside.
- Discard all but 1 tablespoon of the fat. Add onion, bell pepper, cook until softened. Add garlic. Season with salt and pepper and cook additional minute.
- Add: chili powder, cumin, paprika, oregano, and tomato pasta. Cook approximately 5 minutes. Add beer and reduce by half.
- Add: cooked beef and sausage, cocoa powder, tomatoes and broth. Reduce heat to low and simmer until chili thickens, approximately 1 hour. Add beans, continue cooking for additional 30 minutes.
- Serve with optional cheese and chives.