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Firehouse #10 Chili Recipe

For our Firehouse Chili recipe, the spicy combination of chipotle and crushed red pepper has the perfect kick. It’s not too spicy or too mild, but just enough flavor for the chili lover. It’s perfectly named for our building, the old Denver Fire Department Firehouse #10. Serve with our Golden Cornbread of Gluten-Free Cornbread on the side.
Main Dish

Servings

6-7 cups

Prep Time

12 hours

Cook Time

3-3.5 hours

Difficulty

Medium


Ingredients

  • 1 package Firehouse #10 Chili Mix
  • 1 14 oz. can tomatoes diced
  • 1-1/2 tbsp olive oil
  • 1 spice packet included in chili mix
  • 1 bell pepper diced
  • 1 large onion diced
  • 2 garlic cloves minced

Firehouse #10 Chili Recipe

For our Firehouse Chili recipe, the spicy combination of chipotle and crushed red pepper has the perfect kick. It’s not too spicy or too mild, but just enough flavor for the chili lover. It’s perfectly named for our building, the old Denver Fire Department Firehouse #10. Serve with our Golden Cornbread of Gluten-Free Cornbread on the side.
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Instructions

  1. Remove spice packet.
  2. Wash and drain beans.
  3. Soak beans overnight, or microwave beans submerged in water in a partially covered container at 100% power for 15 minutes.
  4. Drain and rinse.
  5. Assemble beans and enough water to well cover the beans in a 4 qt. pot.
  6. Bring to a boil, reduce heat and simmer gently for about an hour uncovered.
  7. Add water as needed so that beans stay well covered.
  8. While beans are simmering, saute onion, bell pepper, garlic, spices, and optional parsley in oil until tender.
  9. If using beef or turkey; brown, drain fat, and add to the veggie mixture.
  10. Add mixture, tomatoes, and any additional liquid desired to the 4 qt. pot.
  11. Return to a boil, reduce heat, and simmer gently for another 1 1/2-2 hours or until beans are tender.
  12. Cooking times may vary.

Recipe Notes

Ingredients: Small red chili beans, pinto beans, kidney beans, spices: chipotle, chili powder, cumin, parsley, crushed red peppers and salt.


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