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 | CHEFBear.net PT1H40M Serves 10 2 Pounds Lean ground Beef 15 Ounces Dark Kidney Beans 2 Ounces Dried Ancho Chiles 30 Ounces Pinto Beans 3 1/2 Cups water 2 Medium Medium Jalapeños 2 Teaspoons Adobo Sauce 4 Chiptotle Chilis In Adobo Sauce 28 Ounces Whole Peeled Tomatoes 1/4 Cup Vegetable Oil 1 Teaspoon Teaspoon Salt & Freshly Ground Black Pepper 2 Large onions 6 Cloves Garlic 2 Teaspoons sugar 1 Tablespoon Dried Oregano 2 Tablespoons Ground Cumin 2 Teaspoons Ground Coriander 2 Tablespoons Chili Powder 1 Teaspoon Cayenne Pepper 1 1/2 Cups American Lager Beer 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.

5 Alarm Firehouse Chili

5 Alarm Firehouse Chili Recipe


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.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Beef,Vegetables,Other

Category

Main Dishes

Serves

10

Total Time

1 Hour 40 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 2 Pounds Lean Ground Beef
      • 15 Ounces Dark Kidney Beans ((Drained & Rinsed))
      • 2 Ounces Dried Ancho Chiles ((De-Seeded & Chopped))
      • 30 Ounces Pinto Beans ((Drained & Rinsed))
      • 3 1/2 Cups Water
      • 2 Medium Medium Jalapeños ((Minced))
      • 2 Teaspoons Adobo Sauce
      • 4 Chiptotle Chilis In Adobo Sauce
      • 28 Ounces Whole Peeled Tomatoes
      • 1/4 Cup Vegetable Oil (Diced)
      • 1 Teaspoon Teaspoon Salt & Freshly Ground Black Pepper (Minced)
      • 2 Large Onions ((Diced))
      • 6 Cloves Garlic ((Minced))
      • 2 Teaspoons Sugar
      • 1 Tablespoon Dried Oregano
      • 2 Tablespoons Ground Cumin
      • 2 Teaspoons Ground Coriander
      • 2 Tablespoons Chili Powder
      • 1 Teaspoon Cayenne Pepper
      • 1 1/2 Cups American Lager Beer

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



Nutrition & Cost Facts

Calories

429 kcal

Carbs

47 g

Fat

12 g

Protein

33 g

Cost Per Serving

$2.13

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.