Recipe for Firehouse Chili


5 each bacon, strips
2 lb lean beef, cubed (sirloin or round; steak)
1 cup onion, diced
1/2 cup green pepper
3 each garlic, minced
3 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon italian seasoning
1/4 teaspoon black pepper
1 teaspoon cayenne pepper
1 quart beef broth
1 can green chilies, 4-ounce
1 can whole tomatoes, crush 16-ounce
2 small pickled hot peppers, chopped
2 cup mashed pinto beans or refried beans
2 can kidney beans
1/2 cup cornmeal
1/2 cup water


Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while cooking. When all meat is browned, add onion, green pepper and garlic. Cook until tender. Add seasonings, crumbled bacon and broth. Stir and bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer covered for 1-1/2 hours, stirring occasionally. Add kidney beans and simmer for 30 minutes longer. Mix together cornmeal and cold water and add gradually to the chili to thicken. When desired consistency is reached, cook 10 minutes longer. Chili is now ready to be serve.

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