Firehouse Chili
Servings6 servings
Prep Time5 mins
Cook Time150 mins
Ingredients
- 32ounces cooked whole pinto beans
- 314.5 oz cans canned diced tomatoes with green chili
- 1-1/2lbs ground beefor chopped chuck roast or a combination of both
- 1 large yellow onionchopped
- 1cup hot coffeestrong
- 4cloves fresh garlicminced
- 1/3cup chili powder
- 2tbsp smoked paprika
- 2tbsp olive oil
- 1tbsp granulated garlic
- 1tbsp masaor to desired thickness (optional)
- 2tsp salt
- 1tsp ground black pepper
- 1/2tsp cumin
- Shredded cheddar cheese and minced onion for garnishoptional
Instructions
- In a 6-quart stock pot, heat olive oil over MED-HIGH heat. Add ground beef (or chopped chuck), sauté to brown.
- Add chopped onions and minced garlic, cook just until onions become semi-transparent.
- Stir in chili powder, paprika, granulated garlic, black pepper, cumin, and salt.
- Mix in canned tomato & green chili (with juice) and hot coffee. Lower heat to MED-LOW, stirring occasionally, gently simmer for 1-1/2 hours.
- Stir in cooked pinto beans (with liquids). Stirring occasionally, continue to simmer on MED-LOW for 1 hour.
- Add masa, simmer 10 minutes longer to thicken.
- Taste for salt.
- Serve with cornbread or saltine crackers. Top with minced onion & shredded cheddar cheese if desired. Serves 6.
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
- 1 pork tenderloin(pork fillet)
- 3tbsp olive oil
- 1-1/2tbsp chili powder
- 1tbsp kosher salt
- 1tsp granulated onion
- 1tsp granulated garlic
- 1/4tsp cayennepowder
Instructions
- Preheat oven to 325.
- Rinse and pat dry pork tenderloin.
- Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
- And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
- In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
- Rub and coat pork with 1 tbsp olive oil.
- Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
- In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
- Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
- Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
- Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
- Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.