Real Recipes From Real Home Cooks ®

fabulous firehouse chili

(2 ratings)
Blue Ribbon Recipe by
Daniel Rinaldi
Providence, RI

This is great topped with mild cheddar cheese served with corn bread on the side.

Blue Ribbon Recipe

This is one hearty chili and perfect for the colder weather. The spices complement each other perfectly and add just the right amount of heat. Bake up some cornbread and you have one magnificent meal!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 1 Hr
cook time 3 Hr
method Stove Top

Ingredients For fabulous firehouse chili

  • 1 lb
    thick cut boneless pork chops (cut into bite-sized pieces)
  • 2 lb
    boneless short ribs (cut into bite-sized pieces)
  • 1 lb
    tri-tip (cut into bite-sized pieces)
  • 1/4 c
    your favorite steak rub spice
  • 6 Tbsp
    canola oil (divided)
  • 1/3 lb
    ground beef 80/20
  • 1/3 lb
    ground veal
  • 1/3 lb
    ground pork
  • 1/2 lg
    yellow onion (finely chopped)
  • 2 clove
    garlic (finely chopped)
  • 1-28 unce can
    ground san marzano tomatoes
  • 1-6ounce can
    tomato paste
  • 2 c
    reduced sodium beef stock
  • 1-14.5 oun can
    reduced sodium chicken broth
  • 1 1/2 tsp
    granulated garlic
  • 1 tsp
    granulated onion
  • 1 1/2 Tbsp
    ancho chili powder
  • 5 Tbsp
    mild chili powder
  • 1 1/2 Tbsp
  • 1 c
    canned refried beans
  • 2 1/2 tsp
    kosher salt
  • 2 Tbsp
    apple cider vinegar
  • 3 Tbsp
    louisiana style hot sauce
  • 1 1/2 Tbsp
    brown sugar
  • 2 tsp
    liquid smoke
  • 3-15.5 oun can
    cannellini beans (drained and rinsed)

How To Make fabulous firehouse chili

  • 1
    If possible, season all cubed meats with Steak Rub the day before you're going to make chili. If that's not possible then season before frying.
  • 2
    Put one tablespoon of oil in a frying pan, place over medium high heat and brown all the ground meats and set aside.
  • 3
    Put 2 tablespoons of oil in a stockpot placed over medium heat, add the onion and cook until translucent, add the garlic and cook for two minutes. Turn the heat up to high. Add the ground meats and the rest of the ingredients with the exception of remaining oil and cubed meats. Once the chili comes to a low boil reduce the heat so chili is just simmering and cover the stockpot. Cook for one hour.
  • 4
    This step might have to be done in two batches if you don’t have a big enough frying pan. Put remaining three tablespoons of oil in a frying pan, place over high heat and sear the cubed meat then add to chili along with the Cannellini beans and cook uncovered for two more hours, or until chili has reached the thickness that you desire.