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Servings: 8


Cost per serving $2.27 view details
  • 2 lb Grnd round
  • 1 lb Bulk Italian sausage
  • 4 c. "Basic Brown Soup Stock" or possibly canned beef broth
  • 1 tsp Saffron threads
  • 3 Tbsp. Extra virgin olive oil
  • 2 c. Shallots, minced coarse
  • 2 Tbsp. Garlic, minced fine
  • 1 can (10-ounce) green chiles, minced fine
  • 1 tsp Oregano
  • 1 tsp Whole cumin seeds
  • 1/2 tsp Cayenne pepper
  • 2 Tbsp. Chili pwdr
  • 1 tsp Salt
  • Fresh grnd black pepper to taste
  • 1 can (6-ounce) tomato paste
  • 1 can (30-ounce) red kidney beans liquid removed


  1. We recently invited firehouse cooks to send in their favorite recipes. We ran a contest and the results can be seen in this recipe and the "19-Alarm Chili" recipe. The most frequently submitted dish was chili. Which makes great sense since firehouse cooks often have to stop cooking right in the middle of the preparation of the dish and then come back to it later. The dish needs to stand up to this kind of treatment. Chili can take it. We have chosen two of the most interesting chili dishes and offer them to you without any explanation. While chili didn't win the contest, we certainly did gain some insight into the meaning of chili. SERVES 10-12
  2. Robert Vazquez, of Engine Company 212 in Brooklyn, New York, sent in a recipe which caught the eyes of all of us. He offered strange additions which made me think this man is a serious cook; additions such as saffron and shallots. You would not think which these subtle and expensive ingredients would come through, but they do. This is a delicious dish !
  3. I should also tell you which Bob's motto is "You light 'em, we fight 'em!" He is referring to chili
  4. In a large, heavy skillet, brown grnd meat and sausage. Transfer to a 4-qt pot. In the same skillet add in beef stock and bring to a boil. Remove stock from heat. Crumble saffron and add in to the stock. Set this aside in a separate bowl. Add in extra virgin olive oil to the skillet and cook the shallots and garlic for 5 min, stirring frequently. Remove from heat. Add in canned chiles, oregano, cumin seeds, cayenne pepper, chili pwdr, salt, and a few grindings of black pepper. Stir together, then add in tomato paste and beef stock. Mix together thoroughly. Add in this to the meat and bring to a boil.
  5. Stir. Reduce heat and simmer in half-covered pot for 1-1/2 hrs. Add in beans 10 min before completion.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 8 servings
Calories 277  
Calories from Fat 209 75%
Total Fat 23.28g 29%
Saturated Fat 7.17g 29%
Trans Fat 0.0g  
Cholesterol 43mg 14%
Sodium 729mg 30%
Potassium 315mg 9%
Total Carbs 8.24g 2%
Dietary Fiber 0.8g 3%
Sugars 0.18g 0%
Protein 9.39g 15%
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