fabulous firehouse chili

Name: Fabulous Firehouse Chili
Prep time: 1 h
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) thick cut boneless pork chops (cut into bite-sized pieces); 2 pound(s) boneless short ribs (cut into bite-sized pieces); 1 pound(s) tri-tip (cut into bite-sized pieces); 1/4 cup(s) your favorite steak rub spice; 6 tablespoon(s) canola oil (divided); 1/3 pound(s) ground beef 80/20; 1/3 pound(s) ground veal; 1/3 pound(s) ground pork; 1/2 large yellow onion (finely chopped); 2 clove(s) garlic (finely chopped); 1-28 unce can(s) ground san marzano tomatoes; 1-6ounce can(s) tomato paste; 2 cup(s) reduced sodium beef stock; 1-14.5 oun can(s) reduced sodium chicken broth; 1 1/2 teaspoon(s) granulated garlic; 1 teaspoon(s) granulated onion; 1 1/2 tablespoon(s) ancho chili powder; 5 tablespoon(s) mild chili powder; 1 1/2 tablespoon(s) cumin; 1 cup(s) canned refried beans; 2 1/2 teaspoon(s) kosher salt; 2 tablespoon(s) apple cider vinegar; 3 tablespoon(s) louisiana style hot sauce; 1 1/2 tablespoon(s) brown sugar; 2 teaspoon(s) liquid smoke; 3-15.5 oun can(s) cannellini beans (drained and rinsed)

(2 RATINGS)

1.49K Pinches 3 Photos

Daniel Rinaldi

Providence, RI

Updated on Sep 30, 2014

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

Rate

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

prep time 1 Hr

cook time 3 Hr

method Stove Top

yield 8-10 serving(s)

Ingredients

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

How To Make fabulous firehouse chili

Step 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.

Step 2

Put one tablespoon of oil in a frying pan, place over medium high heat and brown all the ground meats and set aside.
Step 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.
Step 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.
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