Ingredients for Firehouse Chili
- Vegetable Oil
- 1.5 lbs ground beef
- 1 large onion, chopped
- Fresh Garlic Clove
- Salt
- Cayenne
- Ground Cumin
- Ground Oregano
- Chili Powder
- Ro Tel Tomatoes
- 1 (28 ounce) can crushed tomatoes
- Dark Red Kidney Beans
- 1 cup tomato juice
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How to Make Firehouse Chili
- Heat 1 tablespoon of olive oil in a large (6-quart) pot over medium-high heat.
- Add 1.5 lbs ground beef, 1 large onion (chopped), and 4 cloves garlic (minced). Brown, breaking up the beef with a spoon, for about 8-10 minutes.
- Drain off any excess grease.
- Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper (adjust to taste), 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add one 10-ounce can diced tomatoes and green chilies (Rotel), one 28-ounce can crushed tomatoes, one 15-ounce can kidney beans (drained and rinsed), and 1 cup tomato juice.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or longer for a deeper flavor.
- Before serving, taste and adjust seasonings as needed. Garnish with your favorite toppings (shredded cheese, sour cream, chopped onions).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
27g
Carbs
11g