Title: Firehouse Chili
Categories: Chili
Yield: 6 Servings
| 5 | | Bacon, strips |
| 2 | lb | Lean beef, cubed (sirloin or round steak) |
| 1 | c | Onion, diced |
| 1/2 | c | Green pepper |
| 3 | | Garlic, minced |
| 3 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground oregano |
| 1/4 | ts | Italian seasoning |
| 1/4 | ts | Black pepper |
| 1 | ts | Cayenne pepper |
| 1 | qt | Beef broth |
| 1 | cn | Green chilies, 4-ounce |
| 1 | cn | Whole tomatoes, crush |
| 16 | | Ounce |
| 2 | sm | Pickled hot peppers, chopped |
| 2 | c | Mashed pinto beans or refried beans |
| 2 | cn | Kidney beans |
| 1/2 | c | Cornmeal |
| 1/2 | c | Water |
Fry bacon until crisp, remove. Brown beef in bacon grease, stirring as it
cooks. Sprinkle beef lightly with garlic salt (1/2 teaspoon) while
cooking. When all meat is browned, add onion, green pepper and garlic.
Cook until tender. Add seasonings, crumbled bacon and broth. Stir and
bring to a boil. Add tomatoes, chilies, peppers and mashed beans. Simmer
covered for 1-1/2 hours, stirring occasionally. Add kidney beans and simmer
for 30 minutes longer. Mix together cornmeal and cold water and add
gradually to the chili to thicken. When desired consistency is reached,
cook 10 minutes longer. Chili is now ready to be serve. From: Michelle
Bass
Date: Fri, 01-2