Light up your taste buds with this pepper-forward chili recipe! It features ground beef and kidney beans in a savory tomato base. The satisfying heat comes from an infernal blend of jalapeno, chili powder, cayenne, chipotle and ancho chili. Cool it off with cheese & sour cream. Smart Recipes, American Recipes, Beef,Vegetables,Other Recipes, Recipes Beef,Vegetables,Other American 5 Alarm Firehouse Chili 5 Alarm Firehouse Chili Recipe | PT1H40M Serves 10 Ingredients: 2 Ounces Dried Ancho Chiles 28 Ounces Whole Peeled Tomatoes 15 Ounces Dark Kidney Beans 30 Ounces Pinto Beans 4 Chipotle Chilis In Adobo Sauce 2 Teaspoons Adobo Sauce 0.25 Cup Vegetable Oil 2 Pounds Lean Ground Beef 1 Teaspoon Salt & Freshly Ground Black Pepper 2 Large Onions 2 Medium Jalapeños 6 Cloves Garlic 2 Tablespoons Ground Cumin 2 Tablespoons Chili Powder 1 Tablespoon Dried Oregano 2 Teaspoons Ground Coriander 2 Teaspoons Sugar 1 Teaspoon Cayenne Pepper 1.5 Cups American Lager Beer 3.5 Cups Water In a microwave-safe bowl, combine ancho chilis and 1 1/2 cups of water and microwave for 3 minutes. Drain the chilis well, discarding the liquid. In the bowl of a food processor, add ancho chilis, chipotles, tomatoes with juice & 2 cups of water and pulse until smooth. Transfer the pureed mixture to a large bowl and set aside. In a 6- quart Dutch oven over medium-high heat, heat 2 tablespoons of oil and add beef, salt & pepper. Saute meat until brown on all sides, about 10 minutes. Drain and discard grease. In the same Dutch oven, heat remaining oil and sauté onions and jalapeños until tender, about 5 minutes. Stir in garlic, sugar, oregano, cumin, coriander, chili powder, and cayenne and cook until fragrant, another 1 minute. Add beer and bring to a gentle boil. Stir in cooked beef, beans and sauce mixture and return to a boil. Reduce heat to medium-low, cover and occasionally stir the simmering chili for 1 hour. Ladle into individual bowls and top with cheese or sour cream.

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