Ingredients
- 1 pound bacon, diced into 1-inch pieces
- 2 pounds pork sausage
- 3 pounds ground beef
- 4 jalapeno peppers, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 4 cloves garlic, finely chopped
- 2 cans (28 ounces) chili beans
- 2 cans (15 ounces) crushed tomatoes
- 3 pounds onion, finely chopped
- 1 can (28 ounces) tomato sauce
- 1 tablespoon black pepper
- 3 tablespoons red chili powder
- 1 tablespoon crushed red pepper
- 1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
- 4 dashes hot sauce
- 3 tablespoons Worcestershire sauce
- 1 cup water
- 1 cup sugar
Directions
In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.
Cook's Note: This is a toned down version of the very "hot" chili we make at our firehouse (hence the name). For the full experience, feel free to add whatever is needed to get the temperature up! For a topping, consider cheddar cheese and oyster crackers. Cincinnatians also like it served over spaghetti (to the horror of the rest of the world).
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By mustardman55
Chicago, IL
on March 07, 2011
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I made a few modifications but this was the best chili I have ever had. I made it as a "practice round" chili for our chili cook off next week! So far, I had only one guy say "not bad" and the rest have raved about it while lambasting the guy with the "not bad" comment! I used peppered maple bacon, diced tomatoes with chiles, and only one large onion (3 pounds???. I also used only 5 tablespoons of sugar instead of a cup. It turned out fabulous! Now, to try and duplicate it next Sunday for the contest.......
By spicyldy40
on December 12, 2010
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Excellent chili!! My family and friends just love it.
By anthonyn714
Garden Grove, CA
on April 12, 2010
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First thing I need to mention, this recipe will SERVE A SMALL ARMY! I would highly suggest cutting everything in half, you will still have plenty for a family of four or so.
My small changes...
-left out the sugar completely. didnt even use brown sugar like others suggested. the sweetness from the sweet onions and bell peppers was more than enough.
-yes, i used sweet onions instead of your regular white or yellow. i believe they were Vidalia. a little pricier but well worth it.
-i used cubed stew beef chunks instead of the sausage. Why? because i had a whole bunch in my freezer i needed to get rid of. i cubed them into half inches, they will shrink into smaller bite sizes, so dont worry.
-i doubled the red pepper flakes, shot a whole lotta Tapatio, and some asian garlic chili. its still not that hot, to me at least. i might throw in some Thai Chili peppers later.
Don't be in a hurry. Let the pot simmer for AT LEAST 3 hours so that all the meat is super tender.
I'm going to have to freeze a lot of this for later. my wife doesn't like chili. sucks to be her.
THANK YOU FOR THE RECIPE!!
Read all 45 reviews