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FIREHOUSE CHILI
In a really big pot, brown together:
2 lbs beef (ground beef, cubed round steak, or shredded beef)
2 cups of chopped onions
1/2 diced green pepper
2 to 5 large cloves of garlic
This takes about ten minutes, stirring frequently. Pour off any excess fat, then add:
32-oz. can (or 2 16-oz. cans) whole tomatoes, chopped, with liquid
1/3 cup chili powder, any combination of hot and mild powders to taste
salt to taste, starting with 1/2 teaspoon
Heat to boiling, then reduce heat to low. Simmer until liquid is reduced, about one hour, stirring every once in awhile.
Stir in:
4 16-oz. or 17-oz. cans of beans and their liquid, any combination of kidney and pinto beans
Bring to a boil, then reduce heat to low and let simmer again until liquid is reduced and chili is thick, at least one hour, stirring whenever you think about it. The longer it cooks, the better it is.
Serve it with shredded cheddar or Monterey Jack cheese, chopped green onions, diced avocados, chunks of french bread, corn tortillas or taco chips, and enjoy. If the alarm rings during cooking, just turn off the burner and resume when you get back.
submitted by Pete Petersen, retired Bellevue Fire
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