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Firehouse Chili Recipe
|Lean beef||3 Pound, trimmed of all visible fat (Such As Top Round Or Flank Select Grade In One Piece)|
|Olive oil||2 Tablespoon|
|Water||5 Cup (80 tbs)|
|Canned whole tomatoes||5 Ounce, drained and chopped (1 Can, 3 - 5 Ounce)|
|Chile pequin/2 teaspoons dried hot red pepper flakes||10 (Small Dried Red Peppers, Found In Specialty Food Stores)|
|Salt||1 Tablespoon (Or To Taste)|
|Garlic||14 Clove (70 gm), finely chopped|
|Ground cumin||1 Teaspoon (Or More To Taste)|
|Dried oregano||1 Teaspoon|
|Hungarian paprika||3 Tablespoon (Imported)|
|Yellow cornmeal||5 Tablespoon|
Calories 494 Calories from Fat 182
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 6.7 g33.5%
Trans Fat 0 g
Cholesterol 95.2 mg
Sodium 1138.2 mg47.4%
Total Carbohydrates 24 g8.1%
Dietary Fiber 2.5 g10%
Sugars 3.6 g
Protein 52 g104.6%
Vitamin A 16.6% Vitamin C 78.9%
Calcium 11.6% Iron 31.8%
*Based on a 2000 Calorie diet
1. Freeze the beef partially to facilitate cutting.
2. Slice the beef into thin strips about 1 1/2 to 2 inches long.
3. In a bowl, mix the flour and cornmeal with the remaining 1 cup water.
4. In a large, heavy pot heat the olive oil.
5. Add all the meat to the pot and sear over high heat, stirring constantly, until the meat loses its pinkness but isn’t brown yet.
6. Add 4 cups of the water and cover the pot.
7. Cook at a bubbling simmer for about 1 1/2 to 2 hours, until the meat is quite tender.
8. Next, add the tomatoes, chili pequins, salt, garlic, cumin, oregano, cayenne, sugar, and paprika.
9. Cook uncovered for 30 minutes longer, at a bubbling simmer.
10. Add the flour mixture and stir to prevent lumps.
11. Cook until the chili is thickened.
12. Taste it, and adjust the spices and seasonings to your taste.
13. Serve hot with bread.