“As one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favourites.” —Richard Clements, San Dimas, California
|Servings||Prep Time||Cook Time|
|16servings (4 quarts)||20minutes||1-1/2hours|
|16servings (4 quarts)||20minutes|
- 2 tbsp canola oil
- 4 pounds lean ground beef 90% lean
- 2 medium onions chopped
- 1 medium green pepper chopped
- 4 cans kidney beans rinsed and drained, 16 ounces each
- 3 cans stewed tomatoes cut up, 28 ounces each
- 1 cans beef broth 14-1/2 ounces
- 3 tbsp chili powder
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 4 garlic cloves minced
- 1 tsp dried oregano
Portions: servings (4 quarts)
Firehouse Chili Tips
Is it better to cook chili covered or uncovered?
While both methods are acceptable, simmering chili covered will prevent the juices from evaporating. If thick chili is your preference, simmer uncovered. And if you’re still hungry, check out our favourite Dutch oven recipes or more hearty chili recipes.
Can I use turkey instead of beef in this firehouse chili recipe?
Substituting ground turkey for all or part of the ground beef in this chili will provide a healthier option—and your guests might not even notice the difference! Either way, serve firehouse chili with your favourite Mexican cornbread and garden salad.
How do you store chili?
Enjoy firehouse chili for 3-4 days after making it or store it in the freezer in an airtight container for up to 3 months.
Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
1 cup: 354 calories, 12g fat (4g saturated fat), 71mg cholesterol, 657mg sodium, 32g carbohydrate (10g sugars, 8g fibre), 31g protein.
Diabetic Exchanges: 3 lean meat, 2 starch.