When a recipe intended to serve a group of hungry people passes the firehouse test, you know it's worth making. Hearty, zesty, spicy and downright delicious, this firehouse chili will be your go-to when you need something simmering on the stove for friends and family to fill bowls at their leisure.
Ingredients
2 tablespoons canola oil
4 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 medium green pepper, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (28 ounces each) stewed tomatoes, cut up
1 can (14-1/2 ounces) beef broth
3 tablespoons chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
Instructions
1Brown the beef
2In a large Dutch oven, heat the oil over medium heat. Add the ground beef in batches, stirring to brown the meat and break it into crumbles. Continue to cook until the beef is thoroughly browned with no pink showing. Remove the meat from the pot and drain the fat.
3Add the other ingredients
4Add the onions and pepper to the Dutch oven and cook until tender and the onions are translucent. Return the meat to the pot and stir in all the remaining ingredients.
5Simmer and serve
6Bring the mixture to a boil and reduce the heat to a simmer. Cover the chili and cook until all the flavors are incorporated, about 1-1/2 to 2 hours. Give the chili a final stir and ladle into bowls when guests are ready to enjoy it.
