Shredded cheddar cheese and minced onion for garnish – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 20 Jun 2020 06:10:25 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 Shredded cheddar cheese and minced onion for garnish – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Summer Cooking: Firehouse Chili https://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/ https://aubreyabouttown.com/recipe/summer-cooking-firehouse-chili/#respond Sat, 20 Jun 2020 05:21:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2752 A combination of chopped chuck roast & ground beef makes for a meaty base with chunky bites of steak. 

Firehouse Chili
Servings6 servings
Prep Time5 mins
Cook Time150 mins
Ingredients
Instructions
  1. In a 6-quart stock pot, heat olive oil over MED-HIGH heat. Add ground beef (or chopped chuck), sauté to brown.
  2. Add chopped onions and minced garlic, cook just until onions become semi-transparent.
  3. Stir in chili powder, paprika, granulated garlic, black pepper, cumin, and salt.
  4. 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.
  5. Stir in cooked pinto beans (with liquids). Stirring occasionally, continue to simmer on MED-LOW for 1 hour.
  6. Add masa, simmer 10 minutes longer to thicken.
  7. Taste for salt.
  8. Serve with cornbread or saltine crackers. Top with minced onion & shredded cheddar cheese if desired. Serves 6.
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