When it starts cooling down in the Fall I always make a big pot of my Uncle Jim’s Firehouse Chili even though I eat it year around.
It’s a spicy chili but can be toned down easily for sensitive tongues.
This recipe makes excellent chili, however, I confess I never got my Uncle Jim’s recipe so I had to copycat it as best I could. This is, from my memory, extremely close if not spot on.
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Uncle Jim's Firehouse Chili
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs ground beef
- 1 large onion chopped
- 1 fresh garlic clove minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground oregano
- 2 tablespoons chili powder
- 2 8 ounce cans Ro-Tel tomatoes, undrained
- 2 8 ounce cans crushed tomatoes
- 2 16 ounce cans pinto or dark red kidney beans, undrained
Instructions
- Heat the vegetable oil in a large pot. Brown the ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Enjoy!
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Recipe based on one by Anita Harris
Photo by Redsie