George’s Firehouse Chili...

How often have you heard a cook say they have the best chili recipe? Chili recipes come in many forms and in many degrees of heat. Over a number of years and many additions & subtractions, I have finally perfected my Firehouse Chili. As you will see, you can make it as spicy and “hot” as you like. But one ingredient that sets this chili from all the rest ~ chocolate. Yes, I use coco powder as one of the ingredients, which gives it smoothness and helps to mellow the spicy without reducing the fire.

With the season changing and the days cooling down, what satisfies the appetite more than a good bowl of chili. Make sure that you let this chili simmer slowly for at least two hours, so all the ingredients can bring their full flavor to the mix. And the aroma will definitely fill your kitchen with a sensational smell. I like to serve this with a wedge of my cornbread.

George’s Firehouse Chili

Ingredients:
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
½ cup diced green chili (2 chilies)
½ cup diced green bell pepper
¼ cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1½ tablespoons Dutch Chocolate Coco
1½ teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.

Serves 6

Serve accompanied by any or all of these condiments:
• sour cream
• grated cheddar cheese
• chopped scallions

To spice it up:
One Alarm Chili: add ½ teaspoon more black pepper

Two Alarm Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper

Three Alarm – All City Fire Chili: add 1 teaspoon black pepper and a tablespoon cayenne pepper & add 5 or 6 sliced jalapeno peppers to the pot