Homemade Chili Con Carne Recipe Rockin Robin Cooks

Fireman's Chili Con Carne is really a fireman's chili. My friend, a retired fireman use to cook this for the guys in his firehouse. It has a medium amount of heat and a lot of flavor due to the chorizo, Italian sausage, and a host of spices.

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Firemans Chili Recipe
Chili seasoning
Ingredients:
2 tsp. Ancho Chili powder
3 tsp. Chili powder
1 tsp. Or more of red pepper flakes
1 Tbsp. dried minced onion
1 Tbsp. dried minced garlic
2 tsp. Ground cumin
2 tsp. Dried parsley
2 tsp. Salt
1 tsp. Dried basil
tsp. Black pepper
tsp. Oregano
tsp. Smoked paprika

The rest of the chili ingredients:
1 lb. dried pinto beans, uncooked, then soaked for 24 hours in water, then boil 1 hours or until tender. Or 2 cans of cooked pinto beans, rinsed.
1 can 14.5 oz fire roasted diced tomatoes.
8 oz. of beer
1 yellow onion, diced
red bell pepper, diced
lb. pork chorizo
1 lb. mild Italian sausage
lb. ground beef, lean
4 - 5 cloves garlic, minced
2 cups low sodium chicken broth

Directions:
In a bowl, combine all the chili seasoning ingredients together by stirring. Set aside.

Place the Italian sausage and the ground beef in a large frying pan over medium high heat. Break up the sausage/beef into medium sized chunks as it cooks. Cook until the meat is no longer pink. Drain any excess grease and place it into a stock pot.

Remove any casing from the chorizo and place it into the same frying pan. Break up the chorizo with a wooden spoon and cook over medium heat about 5 minutes. The consistency of the chorizo will change and turn more crumbly when its done. Place it into the stockpot.

Add about 1 Tbsp. of olive oil to the frying pan and add the onion over medium high heat. Saute the onion for 20 minutes stirring frequently. Turn the heat to low after the first 10 minutes.

After 20 minutes of sauting the onion, add the bell pepper and continue to cook for an additional 5 minutes. Then add the garlic and cook for 1 minute longer.

Place this mixture into the stockpot. Now add the following to the stockpot:

Roasted diced tomatoes
1/2 of a can of Beer
3 - 4 Tbsp. of the chili seasoning
2 cups chicken broth

Stir to combine all the ingredients and bring to a boil. Once boiling, cover and reduce the temperature to low to simmer for at least 30 minutes. The longer it cooks the better the flavor. Then add the pinto beans and simmer another 30 minutes.

Serve with cornbread and top with shredded cheddar cheese.

Enjoy!

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Rockin Robin
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