Fireman Bob's New Chili for a Crowd

Bob Cooney


They say in life, that YOU should NOT change WHO YOU ARE, but LET those who want to be Friends accept YOU for WHO YOU ARE...

I have cooked now for over 50 years, and 25 years in the Fire Service, The Firemen never had a problem with the amount of food I cooked. They even wanted more.
It is to this wish that I will continue to cook like I have all my life.
All YOU Chef's and Home Cooks should be able to figure it ut how to portion it for your Families.
To this end I will be true from now on!
Thank You to All of You who support my recipes and enjoy what I share!
Fireman Bob :)


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14 to 18
30 Min
4 Hr
Slow Cooker Crock Pot


  • 3 lb
    chuck roast, chopped small dice
  • 3 lb
    angus ground beef, lean
  • 3 lb
    pork butt, chopped small dice
  • 6 Tbsp
    extra virgin olive oil
  • 6 c
    beef broth
  • 6 c
    chicken broth
  • 3 can(s)
    27 ounce cans kidney beans with liquid
  • 3 can(s)
    27 ounce cans tomatoes with liquid, chopped
  • 12 clove
    garlic, minced
  • 2 large
    yellow onions, chopped small dice
  • 32 oz
    tomato paste
  • 2 jar(s)
    fire roasted red peppers, chopped small dice
  • 6 large
    poblano chili peppers, chopped small dice
  • 6 large
    jalapeno peppers, chopped small dice
  • 6 large
    ancho chili pepper, chopped small dice
  • 4 c
    chili powder
  • 6 Tbsp
    spicy brown mustard
  • 1/4 c
    apple cider vinegar
  • 4 Tbsp
    smoked paprika
  • 4 tsp
    fresh chives, chopped fine
  • 2 tsp
    granulated onion
  • 2 tsp
    granulated garlic
  • 4 tsp
    beef bouillon, crushed
  • 4 tsp
    chicken bouillon, crushed
  • 2 tsp
    course sea salt
  • 4 c
    fresh lime juice, plus rhines ( see note )
  • 1 c
    zest from all the limesground cumin
  • 2 Tbsp
    ground red pepper flakes
  • 2 Tbsp
    freshly grated nutmeg
  • 1/4 c
    ground cinnamon
  • 3 Tbsp
  • 4 Tbsp
    fennel seeds, roasted and crushed
  • 4 Tbsp
    coriander seeds, roasted and crushed
  • 4 Tbsp
    fresh dill, chopped fine
  • 1 c
    brown sugar, packed firm
  • 2 Tbsp
    hot sauce, your choice
  • 2 large
    hersey's chocolate bars

How to Make Fireman Bob's New Chili for a Crowd


  1. NOTE:

    *** Take the rhines, remove the pulp from all the Limes and place in food processor and chop till you have small pieces ***
  2. Take the chuck roast, pork butt and cut into 1/4 inch pieces.

    Place extra virgin olive oil in large skillet that is HOT and brown meat in 6 tbsp. olive oil.

    Drain off oil.
  3. Don't forget to " get " those little " bits of goodness " by pouring in the broths and scraping up all that goodness.
  4. Place the kidney bean with liquid, tomatoes with liquid, garlic, onions, fire roasted red peppers, poblano peppers, jalapeno peppers, ancho peppers, chili powder, spicy brown mustard, apple cider vinegar, smoked paprika, chives, granulated onion, granulated garlic, minced garlic cloves, red pepper flakes, sugar, fennel seeds, coriander seeds, dill, brown sugar, hot sauce, beef and chicken bouillon, sea salt, fresh lime juice, lime rhines and pulp, zest from limes, cumin and nutmeg in a Large Dutch Oven.
  5. Slow cook 3 to 4 hours on medium low heat

    Last but not least, add the 2 chocolate bars with at least 1 hour of cooking left till done.

    If needed, add beef and chicken stock as necessary to keep plenty of liquid as necessary.

    Cook as long as needed for meat to be tender.

    YEP! It's for a Crowd folks..... Get Used to It! :) I'm cooking my way from now on! :)

    ENJOY !!!

Printable Recipe Card

About Fireman Bob's New Chili for a Crowd

Course/Dish: Beef Pork
Main Ingredient: Bread
Regional Style: American

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